HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Chicken & Herby Panko Crumb
Cheesy Chicken & Herby Panko Crumb

Cheesy Chicken & Herby Panko Crumb

with Mashed Potato & Garlic Veggies

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Can you get a more perfectly portioned plate? This balanced meal has a healthy serve of chicken breast covered in cheesy goodness, a crunchy herb crumb, smooth mash and aromatic garlic veggies. Delish!

Tags:Kid Friendly

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

green beans



3 clove


1 bag


1 packet

chicken breast

1 sachet

garlic & herb seasoning

½ packet

panko breadcrumbs

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

1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

40 g



2.5 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2933 kJ
Fat34.8 g
of which saturates19 g
Carbohydrate50.6 g
of which sugars9.4 g
Protein44.7 g
Sodium942 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and a pinch of salt, then mash until smooth. Cover to keep warm.


While the potato is cooking, trim the green beans. Thinly slice the carrot into sticks. Finely chop the garlic. Roughly chop the parsley.


Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a lined oven tray and bake until cooked through, 8-12 minutes. When the chicken has 5 minutes cook time remaining, remove the tray from the oven, then sprinkle the shredded Cheddar cheese over the chicken and bake until melted.

TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then add the parsley and season to taste. Toss to combine and set aside.


Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot with a splash of water, tossing, until tender, 4-5 minutes. Add the baby spinach leaves and remaining garlic and cook until wilted and fragrant, 1 minute. Season to taste.


Slice the cheesy chicken. Divide the mashed potato, garlic veggies and chicken between plates. Sprinkle the herby panko crumb over the chicken to serve.