Crumbed chicken with rocket salad and wedges

There’s nothing quite as comforting as a home-cooked dish, and this Crumbed chicken with rocket salad and wedges is no exception. It offers a delightful mix of textures and flavors, creating a balanced and hearty meal that will leave you craving for more. Dive into this recipe to experience a meal that’s both scrumptious and healthy.

Ingredients for Crumbed chicken with rocket salad and wedges:

• Crumbed Chicken:
  • 2 boneless chicken breasts
  • 1 cup bread crumbs (240ml)
  • 1 large egg
  • 1 tsp salt (5ml)
  • 1/2 tsp black pepper (2.5ml)
• Rocket Salad:
  • 2 cups fresh rocket (arugula) leaves (480ml)
  • 1/2 cup cherry tomatoes, halved (120ml)
  • 1/4 cup thinly sliced red onions (60ml)
  • 1/4 cup shaved parmesan cheese (60ml)
  • 2 tbsp olive oil (30ml)
  • 1 tbsp balsamic vinegar (15ml)
• Wedges:
  • 2 large potatoes, cut into wedges
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp paprika (2.5ml)
  • Salt and pepper to taste

Preparation and Cooking Time:
45 minutes.

Serves: 2

Nutritional Facts per Serving for Crumbed chicken with rocket salad and wedges:

• Calories: 600 kcal
• Protein: 35g
• Carbs: 55g
• Fats: 25g
• Dietary Fiber: 7g
• Sugars: 4g

Instructions for Crumbed chicken with rocket salad and wedges:

1. Preheat your oven to 425°F (220°C).
2. Begin with the wedges. Toss your potato wedges with olive oil, paprika, salt, and pepper. Spread them out on a baking tray and bake for 20-25 minutes, turning once, until golden and crispy.
3. While the wedges are in the oven, start on the Crumbed chicken. Beat the egg in a shallow dish. In another dish, mix the bread crumbs, salt, and pepper.
4. Dip each chicken breast in the egg, ensuring it’s well-coated. Then press it into the bread crumbs, ensuring an even coat.
5. Heat a skillet over medium heat, add a drizzle of oil, and cook the Crumbed chicken for 4-5 minutes on each side or until golden brown and cooked through.
6. For the rocket salad, combine rocket leaves, cherry tomatoes, and red onions in a mixing bowl. Drizzle with olive oil and balsamic vinegar, then toss until well mixed. Finish by sprinkling with shaved parmesan.
7. Assemble your plate with Crumbed chicken, a side of rocket salad, and a serving of wedges.

Tips for Crumbed chicken with rocket salad and wedges:

1. For extra crispy chicken, consider using panko breadcrumbs. It gives a crunchier texture compared to regular breadcrumbs.
2. You can also add a touch of garlic powder or dried herbs to the wedges for an extra layer of flavor.
3. Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.

Serving Suggestions Crumbed chicken with rocket salad and wedges:

• Drizzle some fresh lemon juice over the Crumbed chicken right before serving for a zesty kick.
• Serve the Crumbed chicken with rocket salad and wedges with a side of light yogurt-based dip or a tangy tomato sauce for dipping.
• For those wanting a bit of heat, sprinkle some chili flakes over the salad.

Crumbed chicken with rocket salad and wedges

There’s nothing quite as comforting as a home-cooked dish, and this Crumbed chicken with rocket salad and wedges is no exception. It offers a delightful mix of textures and flavors, creating a balanced and hearty meal that will leave you craving for more. Dive into this recipe to experience a meal that’s both scrumptious and healthy.

5 from 1 vote

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Cook Time: 45 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

Crumbed chicken with rocket salad and wedges

Amount per Serving

Calories

600

% Daily Value*

Fat

 

25

g

38

%

Carbohydrates

 

55

g

18

%

Fiber

 

7

g

29

%

Sugar

 

4

g

4

%

Protein

 

35

g

70

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Crumbed Chicken:
• 2 boneless chicken breasts
• 1 cup bread crumbs 240ml
• 1 large egg
• 1 tsp salt 5ml
• ½ tsp black pepper 2.5ml
• Rocket Salad:
• 2 cups fresh rocket arugula leaves (480ml)
• ½ cup cherry tomatoes halved (120ml)
• ¼ cup thinly sliced red onions 60ml
• ¼ cup shaved parmesan cheese 60ml
• 2 tbsp olive oil 30ml
• 1 tbsp balsamic vinegar 15ml
• Wedges:
• 2 large potatoes cut into wedges
• 1 tbsp olive oil 15ml
• ½ tsp paprika 2.5ml
• Salt and pepper to taste

Instructions

• Preheat your oven to 425°F (220°C).
• Begin with the wedges. Toss your potato wedges with olive oil, paprika, salt, and pepper. Spread them out on a baking tray and bake for 20-25 minutes, turning once, until golden and crispy.
• While the wedges are in the oven, start on the Crumbed chicken. Beat the egg in a shallow dish. In another dish, mix the bread crumbs, salt, and pepper.
• Dip each chicken breast in the egg, ensuring it’s well-coated. Then press it into the bread crumbs, ensuring an even coat.
• Heat a skillet over medium heat, add a drizzle of oil, and cook the Crumbed chicken for 4-5 minutes on each side or until golden brown and cooked through.
• For the rocket salad, combine rocket leaves, cherry tomatoes, and red onions in a mixing bowl. Drizzle with olive oil and balsamic vinegar, then toss until well mixed. Finish by sprinkling with shaved parmesan.
• Assemble your plate with Crumbed chicken, a side of rocket salad, and a serving of wedges.

Notes

For extra crispy chicken, consider using panko breadcrumbs. It gives a crunchier texture compared to regular breadcrumbs.
You can also add a touch of garlic powder or dried herbs to the wedges for an extra layer of flavor.
Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
Serving Suggestions:

Drizzle some fresh lemon juice over the Crumbed chicken right before serving for a zesty kick.
Serve the Crumbed chicken with rocket salad and wedges with a side of light yogurt-based dip or a tangy tomato sauce for dipping.
For those wanting a bit of heat, sprinkle some chili flakes over the salad.