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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.