pretzel-crusted chicken schnitzel / arugula salad with basil dressing / asparagus

pretzel-crusted chicken schnitzel / arugula salad with basil dressing / asparagus

Contents of your meal kit:

chicken breast filets
grape tomatoes
asparagus
lemon wedge(s)
chia seed binder
salted pretzel crumbs
basil honeycomb dressing
arugula

Cookware needed: baking sheet, 2 shallow dishes, large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 425. While you are waiting for the oven to heat, slice grape tomatoes in half, and trim the tough stem ends from the asparagus.
  2. On a foil-lined baking sheet, toss asparagus with olive oil, salt & pepper. Place lemon wedge(s) on baking sheet, and roast 7-10 minutes or until asparagus is tender crisp.
  3. Meanwhile, lightly season both sides of chicken with salt & pepper. Pour chia seed binder into one shallow dish and pretzel crumbs into a second shallow dish. Working one piece at a time, dip both sides of chicken into the chia seed mix and then press into the crumbs, turning to coat both sides.
  4. Heat a nonstick skillet over med-high heat. Add enough oil to cover the bottom of the pan. When oil is hot, add chicken pieces in one layer (work in batches if necessary). Cook 2-5 minutes per side or until golden brown and cooked through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
  5. While chicken is cooking, place arugula in a salad bowl and drizzle with basil honeycomb dressing. Toss gently and season with salt & pepper to taste. Scatter the sliced tomatoes over the top.
  6. Just before serving, squeeze some of the roasted lemon over the asparagus (and the chicken schnitzel if you like). Serve the arugula salad on the side.