HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAlmond & Garlic Crusted Chicken
topBanner
Almond & Garlic-Crusted Chicken

Almond & Garlic-Crusted Chicken

with Roasted Veggie Chunks & Dill-Parsley Mayo

Read more

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:Tree NutsGlutenEggs

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

red kumara

1

parsnip

½ packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 clove

garlic

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

chicken breast

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1

tomato

1 bag

spinach & rocket mix

Not included in your delivery

Olive Oil

1 tsp

balsamic vinegar

½ tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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!

2

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.

3

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.

4

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.

5

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.

6

Divide the roasted veggie chunks, almond and herb-crusted chicken and salad between plates. Serve with the remaining dill-parsley mayo.