Equipment
- 1 Plate
- 1 Frypan
- 1 Steamer pot
- 1 Large bowl
Ingredients
Chicken
- 600 g chicken breast boneless, skinless
- 1 tbsp Dijon mustard
- 1 cup / 60 g panko breadcrumbs or gluten-free breadcrumbs
- 50 g parmesan cheese
- 1 tbsp / 15 ml olive oil
Eggs
- 4 eggs
Broccoli
- 1 broccoli
Salad
- 1 tsp / 5 ml apple cider vinegar
- 1 tsp / 5 ml olive oil
- 2 tbsp / 40 g mayonnaise
- 1 baby cos lettuce
- 2 tomato
- 25 g / ¼ cup parmesan cheese
Instructions
Prep chicken
- Pat 600 g chicken breast dry and cut into steaks by placing hand flat on top of the chicken and slicing through horizontally. Season with a pinch of salt and spread with 1 tbsp Dijon mustard using the back of a spoon. Add 1 cup panko breadcrumbs to a plate and grate in 50 g parmesan cheese, stir to combine. Press the chicken into the breadcrumb mixture firmly to coat.
Cook chicken
- Heat 1 tbsp olive oil in a large frypan on medium heat. Add the chicken and cook for 3-4 minutes on each side, or until crispy and cooked through. Rest, covered, before slicing thickly.
Cook eggs
- Meanwhile, place 4 eggs in the bottom of a steamer pot and cover with hot tap water. Bring to a boil (without the steamer top on), then reduce to a simmer and cook for 4-6 minutes depending on how you like them. Carefully remove the eggs from the pot using a slotted spoon (reserve the pot with the water) and cool the eggs under a running cold tap. Peel and dice into 1cm cubes, then set aside.
Cook broccoli
- Bring the reserved steamer pot back to a boil (adding more water if needed). Slice 1 broccoli into small florets and add the top of the steamer pot of boiling water. Cook for 3-4 minutes, until tender.
Make salad
- In a large bowl add 1 tsp apple cider vinegar, 1 tsp olive oil, and 2 tbsp mayonnaise and whisk to combine. Wash and roughly chop 1 baby cos lettuce. Dice 2 tomato. Add the lettuce and tomato to the bowl along with the broccoli and eggs. Grate in 25 g parmesan cheese. Gently toss to combine and season to taste with salt and pepper.
To serve
- Divide the easy Caesar-style salad between plates and top with the parmesan crumbed chicken.
Nutrition
Calories: 525kcal | Carbohydrates: 25g | Protein: 51g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 276mg | Sodium: 789mg | Potassium: 1314mg | Fiber: 6g | Sugar: 6g | Calcium: 365mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our