Crumbed Chicken Strips & Garlic Veggies
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Crumbed Chicken Strips & Garlic Veggies

Crumbed Chicken Strips & Garlic Veggies

with Mayonnaise

You think you know crumbed chicken? Think again! With a creamy mayo in the mix, it goes from tasty to totally irresistible. Paired with a nutritious assortment of vegetables for extra deliciousness, you'll be talking about this long after you've scooped up the final crumbs.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Under 40g carbs
Allergens:
Egg
Gluten
Milk

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 clove

garlic

1

carrot

1

capsicum

½ head

broccoli

1 sachet

Aussie Spice Blend

1 packet

mayonnaise

(Contains Egg; )

1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

chicken breast strips

Not included in your delivery

olive oil

15 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2676 kJ
Fat37.9 g
of which saturates9.6 g
Carbohydrate32.8 g
of which sugars5.7 g
Dietary Fibre7.5 g
Protein40.6 g
Sodium967 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

• Finely chop garlic. Thinly slice carrot into half-moons. Slice capsicum into strips. Cut broccoli into small florets, then roughly chop stalk.

2
2

• In a medium bowl, combine Aussie spice blend and half the mayonnaise. • In a second medium bowl, add panko breadcrumbs.

3
3

• Coat handfuls of chicken breast strips in the mayo mixture, followed by the panko breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, capsicum and broccoli, tossing, until tender, 5-6 minutes. • Add the butter and garlic and cook until fragrant, 1 minute. • Transfer to a plate. Season with salt and pepper and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

5
5

• Wipe out the frying pan, then return to medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side.

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

6
6

• Divide crumbed chicken strips and garlic butter veggies between plates. • Serve with remaining mayonnaise. Enjoy!