- 10 grams Knorr Chicken Stock Cube crumbled
- 100 ml olive oil
- 1 teaspoon chipotle paste or chilli jelly optional
- 2 tablespoons lime juice
- 2 chicken breasts halves (skin on)
- 150 grams wholewheat French bread cubed
- 125 ml Hellmann's Caesar Dressing
- 150 grams cos lettuce roughly chopped
- 50 grams mixed lettuce (e.g. red oak leaf, lollo rosso)
- 40 grams Parmesan shavings
Preheat the oven to 200°C, 180°C fan, Gas Mark 4.
Pour half of the olive oil into a large mixing bowl. Add crumbled Knorr Chicken Stock Cube, chipotle pepper paste, and 1 tablespoon of the lime juice. Stir well until ingredients are evenly mixed.
Add chicken breasts to the bowl. Firmly rub the mixture into the skin and then the underside of the chicken ensuring every part of the chicken is covered. Leave to stand at room temperature for 20 minutes.
In separate bowl toss bread cubes with remaining olive oil.
Transfer chicken to baking tray, skin side up. Place in oven. After 10 minutes add bread cubes in separate tray and bake until chicken is thoroughly cooked and bread is golden brown. Turn bread only once. After cooking, leave chicken to rest for 5 minutes then slice.
For the salad dressing: Whisk Hellmann's Caesar Dressing with remaining lime juice in small bowl and set aside.
Lay mixed lettuce leaves and cos lettuce leaves on plate. Add sliced chicken, pour over the dressing and sprinkle the Parmesan shavings to garnish.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||654.169 kcal|
|Protein (g)||26.597 g|
|Sugar (g)||14.877 g|
|Fat (g)||44.57 g|
|Fibre (g)||4.335 g|
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