HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Garlic Almond Crumb
Chicken & Garlic Almond Crumb

Chicken & Garlic Almond Crumb

with Roast Veggie Toss & Creamy Pesto Dressing

Read more

Sure, searing up some plain chicken steaks for dinner is all fine and dandy. But why not take it up a notch with this aromatic herby crumb that's scatted over the pork as a crunchy finishing touch? It'll contrast perfectly with the tangy pesto dressing. Trust us, you'll be glad you did it our way.

Allergens:MilkGlutenTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bag


1 packet

chicken breast

½ packet

panko breadcrumbs

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

1 packet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Milk, Soy, Sesame, Gluten)

1 bag

baby spinach leaves

1 packet

creamy pesto dressing



white turnip

1 clove


1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

10 g



1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2175 kJ
Fat22.1 g
of which saturates5.5 g
Carbohydrate38.9 g
of which sugars12.3 g
Protein40.2 g
Sodium847 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon

• Preheat oven to 220°C/200°C fan-forced. Cut potato, carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Thinly slice chives.


• Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken and turn to coat. • In a large frying pan, heat butter and a drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients) and flaked almonds, stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then add chives and season to taste.


• When the veggies have 10 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.


• When the veggies are roasted, add baby spinach leaves and a drizzle of balsamic vinegar to the tray and gently toss to combine. • Slice chicken. • Divide chicken and roast veggie toss between plates. • Top chicken with garlic almond crumb and serve with creamy pesto dressing.