Almond & Garlic-Crusted Chicken

Name: Almond & Garlic-Crusted Chicken with Roasted Veggie Chunks & Dill-Parsley Mayo
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: Olive Oil; 2 Red Kumara; 1 parsnip; ½ packet roasted almonds; 1 clove garlic; ½ packet panko breadcrumbs; 1 packet chicken breast; 1 packet Dill & Parsley Mayonnaise; 1 tomato; 1 tsp balsamic vinegar; ½ tsp honey; 1 bag salad leaves

with Roasted Veggie Chunks & Dill-Parsley Mayo

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This is crumbed chicken with a difference. First, it's spread with herbed mayo and then it's topped with a mixture of panko breadcrumbs and chopped roasted almonds. There's no dipping in egg and flour, and the result is a total game changer.

Tags:

Kid Friendly

Allergens:

Almond

•Gluten(Wheat)

•Eggs

•Soy

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Red Kumara

parsnip

½ packet

roasted almonds

(Contains: Almond; )

1 clove

garlic

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

chicken breast

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

tomato

1 bag

salad leaves

Not included in your delivery

Olive Oil

1 tsp

balsamic vinegar

½ tsp

honey

Nutrition Values

/ per serving

Energy (kJ)2617 kJ

Fat23.9 g

of which saturates2.5 g

Carbohydrate60.2 g

of which sugars14.8 g

Protein44.4 g

Sodium400 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the red kumara (unpeeled) into 2cm chunks. Cut the parsnip (unpeeled) to 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time!

While the veggies are roasting, roughly chop the roasted almonds (see ingredients). Finely chop the garlic. In a medium bowl, combine the panko breadcrumbs (see ingredients), almonds, garlic and a generous drizzle of olive oil. Season with salt and pepper. Set aside.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

Season the chicken all over with salt and pepper and place on a second oven tray lined with baking paper. Spread 1/2 the dill & parsley mayonnaise over the chicken, then spoon over the almond crumb, pressing down gently to help it stick. Bake until the crust is golden and the chicken is cooked through, 12-15 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is baking, roughly chop the tomato. In a medium bowl, combine a generous drizzle of olive oil, the balsamic vinegar and honey. Add the tomato and spinach & rocket mix. Toss to combine.