Chicken Schnitzel & Roast Capsicum Veggie Toss
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Chicken Schnitzel & Roast Capsicum Veggie Toss

Chicken Schnitzel & Roast Capsicum Veggie Toss

with Peri-Peri Sauce

We’re putting a pep in this chicken schnitzel’s step by drizzling it in a peri peri-honey sauce. It will cut through the crunch, and sitting it on top of a roast veggie toss will really make this dish fun. You’ll be skipping to the dinner table in anticipation.

This recipe is under 650kcal per serving.

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

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

2

carrot

1

capsicum

1 packet

panko breadcrumbs

(Contains Gluten; )

1 sachet

Aussie Spice Blend

1 packet

chicken breast

1 packet

Peri Peri Sauce

(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )

1 packet

baby leaves

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)1825 kJ
Fat9.7 g
of which saturates1.9 g
Carbohydrate42.1 g
of which sugars14.4 g
Protein44.8 g
Sodium1262 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 Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and capsicum into bite-sized chunks. • Place veggies 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

• 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, combine panko breadcrumbs and Aussie spice blend. • Coat chicken first in the flour mixture, followed by egg and finally in panko breadcrumbs. Set aside on a plate.

3
3

• When the veggies have 10 minutes remaining, heat a large frying pan with enough olive oil to coat the base over medium-high heat. • When oil is hot, 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 chicken does not stick to the pan.

4
4

• Meanwhile, combine peri peri sauce and the honey in a small bowl.

5
5

• When roast veggies are done, add baby leaves and a drizzle of white wine vinegar to oven tray and gently toss to combine. Season to taste.

6
6

• Slice crumbed chicken. • Divide capsicum roast veggie toss between bowls. Top with chicken and spoon over peri peri sauce. Enjoy!