Chicken parm salad with baby spinach and a creamy lemon dressing
Servings
2people
Servings
2people
Ingredients
12ozyukon gold baby potatoes
1/4cuppanko breadcrumbs
1/4cupParmesan cheese
1tspgarlic powder
12ozboneless, skinless chicken breasts
3tbspsour creamwe subbed greek yogurt
1lemon
5 ozbaby spinach
Instructions
Heat oven to 450 degrees. Cut potatoes into 3/4 inch cubes. Drizzle with olive oil, salt and pepper and place on a baking sheet. Roast for 25 minutes, stirring halfway through.
In a shallow bowl mix the breadcrumbs, garlic powder, Parmesan and a little salt and pepper.
Pound chicken breasts between two sheets of parchment paper to have an even overall thickness. Season with salt and pepper.
Place chicken breasts on a baking sheet and spread 1 tbsp of sour cream (or greek yogurt) on top of each breast. Spoon the breadcrumb mixture on top of each piece of chicken and gently press it into the sour cream/greek yogurt.
Bake for 12-15 minutes or until cooked through
To make the salad dressing cut the lemon in half and cut one half into wedges. In a small bowl combine 1 tbsp sour cream/greek yogurt , a large drizzle of olive oil, a squeeze of lemon juice and salt and pepper to taste.
In a large mixing bowl dump the spinach and cooked potatoes. Toss with the dressing until evenly mixed.
Divide the salad between plates and place chicken on top. Squeeze a lemon wedge over each plate and enjoy!