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One pot
Gluten Free

Quick Chicken Parmigiana

with Baby Lettuce Salad

Cooking time

30 minutes




660 /serving

Tonight we make a quintessential Italian-American dinner with tons of protein and greens—all in only 20 minutes! We accomplish this culinary tour de force with a little help from our trusty skillet, starting with plump chicken fillets, which we season with a signature spice blend before pan cooking. Then, whip up a homemade marinara by simmering garlic, spices, and diced tomatoes until beautifully red and thick. We cover the chicken in the sumptuous sauce and a hearty helping of mozza before popping into the oven until cheese is nice and bubbly. A fresh baby lettuce and crisp cucumber salad comes together in a flash in the meantime. Finish with a sprinkle of fragrant basil and this nutritious dish is ready to be devoured.

We will send you:

  • 380g Chicken fillets (High-protein serving)
  • 15ml Minced garlic
  • 90g Baby lettuce
  • 1 Bunch of basil
  • 2 Cucumbers
  • 15ml Balsamic vinegar
  • 398ml Tomatoes (canned)
  • 60g Mozzarella
  • 9.5g Parmigiana spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Milk, Sulphites

You will need:

Large high-sided oven-safe pan
Olive oil
Salt & pepper
Total Fat
36 g
Saturated Fat
8 g
1040 mg
Total Carbs
22 g
10 g
58 g
6 g
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Cook the chicken
Preheat the oven to broil. In a large, high-sided oven-safe pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Working in batches, add the chicken* to the pan and cook, 3 to 4 minutes per side, until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and the remaining spice blend; cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomatoes; season with S&P to taste. Using a fork (or potato masher) mash the tomatoes slightly to break them apart. Lower the heat to simmer and cook, stirring occasionally, 5 to 7 minutes, until the sauce begins to thicken.
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Finish the parmigiana
To the pan of sauce, add the cooked chicken and ½ the basil (roughly chop before adding); stir to coat the chicken with the sauce. Add the cheese; transfer to the oven and broil, 2 to 3 minutes, until the cheese is golden brown.
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Make the salad
Thinly slice the cucumbers into rounds. In a large bowl, combine the vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add the cucumbers and lettuce. Toss to combine and season with S&P to taste.
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Finish & serve
Divide the skillet parmigiana between your plates; top with the remaining basil (roughly chop before adding). Serve the salad on the side. Bon appétit!

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