Crumbed Garlic & Herb Chicken
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Crumbed Garlic & Herb Chicken

with Aussie-Spiced Roast Veggies & Dill-Parsley Mayo

Allergens:
Egg
•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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

cauliflower

garlic

1

parsley

1

Silverbeet

1

carrot

1

mayonnaise

(Contains Egg; )

1

chicken breast

1

Garlic & Herb Seasoning

Not included in your delivery

olive oil

butter

(Contains Milk; )

salt

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Nutrition Values

Energy (kJ)2349 kJ
Calories0 kcal
Fat32 g
of which saturates11.5 g
Carbohydrate25.1 g
of which sugars7.9 g
Dietary Fibre1.2 g
Protein41 g
Cholesterol0 mg
Sodium1325 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.

Instructions

1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Cut the carrot, zucchini, sweet potato and potato into bite-sized chunks. Cut the red onion into thick wedges. Melt the butter in the microwave.

2

Divide the veggies between two lined oven trays. Add the melted butter, Aussie spice blend and a drizzle of olive oil, then season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes.

3

While the veggies are roasting, combine the plain flour, garlic & herb seasoning and the salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and garlic. Dip the chicken breast tenderloins into the plain flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.

4

When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat and add enough olive oil to coat the base. When the oil is hot, cook the chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

5

Add the baby spinach leaves to the roasted veggie tray. Toss to combine and season .

6

Divide the crumbed garlic and herb chicken and the Aussie-spiced roast veggies between plates. Serve with the dill & parsley mayo.