Rosemary-Parmesan Crusted Chicken with Olive, Pine Nut & Arugula Salad
- Time
- 35 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 1 (5 oz) pkgbaby arugula
- 2 mediumcarrots
- 1 ½ lbchicken breasts, boneless skinless
- 2eggs
- 1English cucumber
- ½ cupKalamata olives, pitted
- 2lemons
- 2 ozParmesan cheese
- ¼ cuppine nuts
- black pepper
- Dijon mustard
- extra virgin olive oil
- gluten-free bread crumbs
- gluten-free flour
- pure maple syrup
- rosemary, dried
- salt
Cookware
- aluminum foil
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- grater
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 602
- Protein
- 50g
- Carbs
- 30g
- Fat
- 31g
- Fiber
- 4g
- Sodium
- 431mg
Method
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