Lemon-Pepper Breaded Chicken over Garden Salad

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Lemon-Pepper Breaded Chicken over Garden Salad

Spring has sprung and I am craving light and fresh flavors.  Of course a salad was a great way to go.  But, this isn’t just any salad.  The lemon-pepper chicken is so flavorful it will take you by surprise and the salad has a special ingredient that really makes it pop!  Can you guess what it is???

Crisp, crunchy and flavorful.  I would tell you I am going to have this for lunch again…  However the chicken is apparently so good that it magically disappeared (I am pretty sure I have a suspect).

Hurry and make it while no one is looking!

Lemon-Pepper Breaded Chicken over Garden Salad

Donna Elick
Crunchy Lemon-Pepper Chicken and Cucumber Salad
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salad
Cuisine American
Method Oven
Servings 4

Ingredients
 

Rosemary Chicken

  • 1 pound chicken tenders
  • 1 cup Panko bread crumbs
  • 1/4 cup parmesan cheese, shredded
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Lemon Pepper Vinaigrette

  • 1/2 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh black pepper, crushed
  • 1/4 cup Olive Oil, Extra Virgin
  • pinch salt
  • pinch sugar

Cucumber Salad

  • Bunch fresh parsley, leaves only
  • Handful fresh basil leaves
  • 1/4 small red onion, cut into slivers
  • 2 bell peppers, I used 1 orange & 1 yellow, sliced
  • 4 mini cucumbers, sliced
  • 2 roma tomatoes, sliced

Instructions
 

  • Preheat oven to 425°F. Prepare a baking sheet with aluminum foil. Spray baking sheet with olive oil spray. Set aside.
  • Prepare vinaigrette: Combine ingredients and whisk together. Pour ½ cup into a medium size bowl and set the remaining aside.
  • Prepare chicken: Combine Panko, rosemary, cheese, salt and pepper in a resealable gallon size bag. Seal and shake to combine. Dip each tender into vinaigrette and then place into bread crumb mixture. Shake chicken and press mixture onto chicken. Place on baking sheet. Repeat until all chicken is on the baking sheet. Spray chicken with olive oil. Bake for 12-15 minutes until chicken is golden brown.
  • Meanwhile, prepare cucumber salad: Chop parsley (leaves only) and basil into bite size pieces, slice vegetables. Add to a large bowl and toss to combine.
  • Serve with chicken over top. Drizzle with vinaigrette when you are ready to serve.

Nutrition

Serving: 1 | Calories: 404cal | Carbohydrates: 26g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 975mg | Sugar: 10g | Fiber: 5g | Calcium: 169mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

With love from our kitchen table to yours!  XO

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2 Comments

  1. Wow its really simple recipe. I tried it at home, it was delicious. Thanks for this great Pepper chicken recipe.

  2. 5 stars
    Lemon pepper chicken will always be the best. It’s such a simple yet effective flavor. Love the crunchiness of the chicken.

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