When I think of recipes from Bon Appetit, I usually think of them as being somewhat complicated. While searching for low-calorie chicken recipes, however, I found this beauty on their website. Not only is it easy, it’s also fast and it was a big hit with my family! Well, the chicken was, at least.
Preheat your oven to 450 and then start with 4 chicken breasts. I used the Tyson’s thin-cut ones… They’re so nice because they don’t require trimming and cook quickly because they’re so thin. Place the chicken on a foil-lined tray. It didn’t say to do it, but I used my olive oil mister and sprayed the foil so the chicken wouldn’t stick. Oh, I also salted and peppered the foil before placing the chicken on it so the underside of the chicken would have some seasoning. Sprinkle the chicken with salt and pepper.
Mix parmesan cheese, panko bread crumbs, 2 T of olive oil, 2 T of chopped flat-leaf parsley, a chopped garlic clove, and more salt and pepper in a small bowl.
Pat this onto the chicken. Place the chicken in the oven and roast for about 10 minutes, or until the crumbs start to turn golden. I am a little (okay, crazy paranoid) about meat being done, so I did 15 or 16 minutes.
While the chicken is cooking, wash three hearts of romaine. Oh, and as I am typing this, I am realizing I didn’t follow the instructions while I was making it… Um, so you’re supposed to wash TWO large hearts of romaine and cut them in half lengthwise. Oops. I did three hearts of romaine and did not cutting… This might have helped with the baking. Hm. (Note to self: Read instructions carefully.)
Drizzle 1 T of olive oil on the lettuce and sprinkle 1 chopped garlic clove over the leaves. Season with salt and pepper and add to the baking sheet with the chicken.
Bake until the lettuce is browned at the edges, about 5 minutes (or 10 if you’re still worried about the chicken like I was…).
Top the lettuce with anchovies and garnish with lemon slices for squeezing over the chicken and lettuce.
The recipe didn’t call for it, but I also added a side of sliced grape tomatoes. I just added a touch of olive oil, black pepper, and a little garlic salt.
The end result? The chicken was demolished in about 2 minutes. It was quite tasty! It definitely didn’t taste like diet food. I liked the roasted romaine, although there was a lot of extra water in it. I probably didn’t drain it well enough after washing it. I’m guessing cutting it in half would have helped with the draining, too. Sigh. I am lousy at reading recipes thoroughly. The kids weren’t major fans of the lettuce and my husband didn’t touch it, but I enjoyed it.
I chopped up the leftover lettuce, added the leftover tomatoes, and the lemon wedges…. and now I have lunch for tomorrow! It was nice, because I’m exhausted and having my lunch ready means I can put off making the lentil salad and tabbouleh with quinoa until tomorrow night.
4 servings, recipe by Rozanne Gold
- 4 7-ounce skinless, boneless chicken breasts
- kosher salt, freshly ground black pepper
- 1/2 cup grated parmesan, pecorino, or asiago cheese
- 1/2 cup panko (Japanese breadcrumbs)
- 3 T extra virgin olive oil, divided
- 2 T chopped flat-leaf parsley
- 2 garlic cloves, chopped, divided
- 2 large hearts of romaine, halved lengthwise
- 4 anchovy filets, packed in oil, drained, chopped
- 1 lemon, cut into 8 wedges
- Preheat the oven to 450.
- Line a large rimmed pan with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 T of oil, parsley, and 1 garlic clove in medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
- Drizzle romaine with 1 T oil and sprinkle remaining 1 chopped garlic clove. Season with salt and pepper. Remove tray from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is brown around the edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.
- 360 calories (385 if you count tomatoes)
- 16.8 g fat
- 1.0 g fiber
- 43.9 g protein