Lemony Chicken Sandwiches
Parmesan Potato Chips with Ranch
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 4 Tbsp olive oil, divided
- 1 (6-oz) pkg spring mix
- 1 Tbsp fresh lemon juice
- ½ cup shredded Parmesan cheese
- 6 hamburger buns, split and toasted
- 2 tomatoes, sliced
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium heat 5 minutes per side or until done.
- Meanwhile, toss together spring mix, 2 Tbsp oil, lemon juice, and cheese.
- Serve chicken on buns with salad and tomatoes.
Side Dish Ingredients
- 1 (8.5-oz) pkg kettle-cooked potato chips
- ¾ cup shredded Parmesan cheese
- 1 cup Ranch dressing
Side Dish Instructions
- Preheat oven to 400°F. Arrange chips on a large rimmed baking sheet; bake 5 to 6 minutes or until chips are shiny. Sprinkle with cheese.
- Serve chips with dressing for dipping.
Budget Friendly Meal Plan
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