Chicken & Garlic Almond Crumb
with Roast Veggie Toss & Creamy Pesto Dressing
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.
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
1
potato
1
carrot
1 bag
chives
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
(ContainsMilk)1
white turnip
1 clove
garlic
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
10 g
butter
(ContainsMilk)1 drizzle
balsamic vinegar
• 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.