1 bag Fresh Express Italian lettuce
4 bone-in chicken breast halves
Coarse salt and cracked black pepper
3 Tbsp. olive oil
2 lemons cut in half
4 cloves garlic, smashed
1 cup each green and yellow zucchini squash cut into 1/2 inch coins
1 cup each red and yellow bell pepper cut into 1/2 inch strips
1 tsp minced fresh thyme
1/2 tsp crushed red pepper
Juice and zest of 2 lemons
½ tsp fine sea salt
2 Tbsp olive oil
1/3 cup Mascarpone cheese
1/4 cup freshly chopped Italian parsley
Prepare Chicken & Roasted Vegetables:
Make sure to rinse your chicken and pat it dry with paper towels, then season your chicken with salt and pepper.
Heat a large oven proof skillet with 2 tablespoons oil over medium heat. Brown chicken, skin side first, until golden brown, about 3 minutes on each side.
Add the lemons, garlic, summer squash and bell peppers, sprinkle the chicken with the fresh thyme and chili flakes and place pan in a 375 degree oven for 15 minutes.
Meanwhile, in a small bowl, whisk together lemon juice, lemon zest, olive oil and 1/2 teaspoon salt Add the Mascarpone cheese and whisk till smooth, add half the parsley and set aside.
Once chicken is cooked through, remove from oven and allow to cool for 15 minutes.
When chicken is cool enough to handle, pull chicken off the bone and discard the bones. Place chicken and roasted summer squash on a clean plate.
To assemble salad, toss the Fresh Express Italian salad with the desired amount of dressing. Add the roasted chicken, summer squash and peppers and toss once again. Serve by dividing the salad onto four plates and drizzling with 2 teaspoons dressing and remaining freshly chopped parsley.