Informations supplémentaires
35 min.
|
894 kcal
|
easy
|
|
Printable version
1. Prepare the mayonnaise
Preheat the oven to 425°F. In a bowl, mix the mayonnaise with the spices, the juice of half a lemon, 1-2 tbsp. of water, salt and pepper to taste. Cut the chicken pieces in half lengthwise.
2. Bread the chicken
Put 2 2P | 3 3P tbsp. of mayonnaise in a deep bowl with 1-2 tbsp. of water. Dip the chicken pieces in the mayonnaise then coat with the panko. Place the chicken pieces on a baking sheet lined with baking paper. Bake in the oven for 18-20 minutes.
3. Setup
Cut the cucumbers and carrots into sticks. Slice the lettuce.
4. Make the salad
In a bowl, mix the lettuce with 2 2P | 3 3P tbsp. of mayonnaise and a drizzle of oil. Season to taste. Add lemon juice if you want.
5. Plate your dish
Heat the bread slices in the toaster or 6-8 minutes in the oven. Garnish with the chicken and lettuce. Serve the sandwich with the crudités and the leftover mayonnaise. Bon appétit!
4unitMultigrain Bread
360gChicken Thighs
60gPanko Breadcrumbs
120mlMayonnaise
8gSpice Mix (Garlic Powder,Lemon Pepper,Onion Powder,)
0.5unitLemon
0.5unitRomaine Lettuce Heart(s)
2unitCarrot(s)
2unitLebanese Cucumber(s)
What you need
sheet pan, bowls, pan
894 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
46g
71%
cholesterol
189mg
63%
fiber
7g
28%
protein
48g
saturated
8g
40%
sodium
1102mg
46%
sugar
13g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg