All-American Crumbed Chicken & Potatoes
with Bacon-Pea Pod Slaw & Smokey Aioli
You simply can't go wrong with crumbed chicken, roasted 'taters and a creamy smokey aioli to tie a meal together; and with only four steps, this easy dinner will be ready in a flash!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3
Potato
1
Chicken Breast
1
Diced Bacon
1
All-American Spice Blend
1
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1
Asian Slaw Mix
1
baby leaves
1
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
plain flour
(Contains Gluten; )
salt
egg
(Contains Egg; )
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help with tossing the potato.
• Slice chicken breast into 2cm strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour, All-American spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken breast into 2cm strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour, All-American spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 3-4 minutes each side. • Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer the bowl.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, trim and thinly slice pea pods lengthways. • In a medium bowl, combine Asian slaw mix, pea pods, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, trim and thinly slice pea pods lengthways. • In a medium bowl, combine Asian slaw mix, pea pods, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Sprinkle with diced bacon and toss to combine. Season to taste.
• Divide roast potatoes and All-American crumbed chicken between plates. • Serve with pea pod slaw and smokey aioli. Enjoy!