• 1/2 cup whole wheat bread crumbs
  • 1 tsp dried oregano
  • 4 Tbsp olive oil, divided
  • 1 1/4 lb boneless, skinless chicken breast cutlets, pounded thin
  • 3 Tbsp whole wheat flour
  • 2 eggs, beaten
  • 1/4 tsp salt
  • 1/2 tsp black pepper, divided
  • Assorted fresh, non-starchy vegetables, diced
  • 2 Tbsp lemon juice
  • 3 cups baby greens
  • 1/2 cup cherry tomatoes, halved
  • Lemon wedges (optional)

Cooking Directions

Preheat oven to 425°F. Toss bread crumbs and oregano with 2 Tbsp oil. Spread on a parchment-lined baking sheet. Bake for 6 minutes.

Coat chicken with flour, then egg, then crumbs. Sprinkle with salt and 1/4 tsp pepper.

Place on baking sheet; spritz with cooking spray. Bake for 15 minutes or until cooked through. Slice chicken.

Steam fresh vegetables until crisp-tender.

Make dressing: In a bowl, whisk lemon juice and remaining 2 Tbsp oil. Add remaining 1/4 tsp pepper.

Toss greens and tomatoes with dressing. Serve chicken with salad, veggies, and a lemon wedge.


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