Ramen-Crusted Chicken
Jasmine Rice and Salads with Ginger Dressing
Ingredients
- 1 (3-oz) pkg chicken-flavored ramen noodles
- 1 large egg
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
Instructions
- Process ramen noodles and seasoning from packet in a food processor until finely ground; place in a shallow dish. Whisk egg in a second shallow dish.
- Cut chicken in half crosswise, and pound to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Dip chicken in egg, letting excess drip off; dredge in ramen mixture, pressing gently to adhere.
- Cook chicken in hot oil in a nonstick skillet over medium heat 4 minutes per side or until done.
Side Dish Ingredients
- ½ (8.8-oz) pouch microwavable jasmine rice
- 1 (12-oz) pkg classic Iceberg salad mix
- 1 (11-oz) can mandarin oranges, drained
- ¼ cup sesame-ginger vinaigrette
Side Dish Instructions
- Heat rice according to package directions.
- Toss together salad mix, oranges, and vinaigrette in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
546
|
298
|
844
|
| Fat (g) | 28 | 9 | 37 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 46 | 5 | 51 |
| Carb (g) | 26 | 52 | 78 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 930 | 292 | 1222 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
