Chermoula Crumbed Chicken & Radish Salad
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Chermoula Crumbed Chicken & Radish Salad

Chermoula Crumbed Chicken & Radish Salad

with Roast Chilli Garlic Pumpkin

Schnitzel and wedges is a pub classic that we’ll never get tired of - but who’s ready for a delicious new twist? We are! This golden chicken schnitzel has the flavours of the Middle East cooked right into the crumb. As if that wasn’t enough, pumpkin wedges baked in a chilli garlic butter are our new favourite accompaniment.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Allergens:
Milk
Gluten
Egg

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

1

radish

2 clove

garlic

pinch

chilli flakes

1 packet

panko breadcrumbs

(Contains Gluten; )

1 sachet

chermoula spice blend

1 packet

chicken breast

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

2 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2865 kJ
Fat30.2 g
of which saturates9.4 g
Carbohydrate49.3 g
of which sugars10.1 g
Dietary Fibre5.9 g
Protein52.7 g
Sodium732 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
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, thinly slice radish. Finely chop garlic. • In a small microwave-safe bowl, place the butter, garlic and chilli flakes (if using) and microwave in 10 second bursts, until melted. Season with salt and pepper, then set aside. • When pumpkin has 5 minutes remaining, pour over chilli garlic butter and bake until golden.

3
3

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and chermoula spice blend. • Coat chicken in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.

4
4

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• In a medium bowl, combine mixed salad leaves, radish and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Divide chermoula crumbed chicken, chilli garlic pumpkin wedges and radish salad between plates. Enjoy!