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Fresh pre-cut ingredients
20 minutes

Chicken ‘Parmigiana’ Burgers

with White Balsamic-Dressed Salad

Cooking time

20 minutes

Servings

2/4

Calories

890 /serving

A burger with its heart in the Mediterranean. You’ll stack these toasted buns with fixings full of Italian flair. That means the chicken will finish cooking in our tomato sauce along with oregano-based seasonings, then receive a layer of gooey mozzarella to broil to golden brown. The condiment of choice is basil pesto, while the topping of roasted pepper adds some punch. Finally, you’ll dress baby greens and beets with a white balsamic vinaigrette to stay on theme.

We will send you:

  • 4 Chicken thighs
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 100g Matchstick beets
  • 2 Cucumbers
  • 50ml Tomato sauce
  • 15ml White balsamic vinegar
  • 30g Basil pesto
  • 1 Roasted pepper
  • 60g Grated mozzarella
  • 2 Classic hamburger buns
  • 15g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Eggs, Milk, Mustard, Sulphites, Cashews, Pine nuts, Wheat, Barley

You will need:

Large oven-safe pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
49 g
Saturated Fat
11 g
Sodium
1440 mg
Total Carb
62 g
Sugars
11 g
Protein
53 g
Fibre
7 g
Preparation
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Cook the chicken
Preheat the oven to broil. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through.
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Mise en place
While the chicken cooks, halve the cucumbers lengthwise; thinly slice into half-moons on an angle. Thinly slice the roasted pepper into strips.
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Make the chicken ‘parmigiana’
To the pan of chicken, add the tomato sauce and stir well; season with the remaining spices. Top the chicken with the cheese and transfer to the oven to broil, 2 to 3 min., until melted and golden.
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Make the salad
In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Add the cucumbers, baby greens and beets; toss well.
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Finish & serve
On a lined sheet pan, arrange the buns, cut-sides up, and drizzle with olive oil; season with S&P. Toast in the oven, 1 to 3 min., until golden. Divide the bun bottoms between your plates. Spread with the pesto and top with 2 pieces of chicken, a spoonful of the tomato sauce, the roasted pepper and a bun top. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.