Dijon Crumbed Chicken & Garlic Veggies
with Toasted Almonds & Zesty Mayo
You think you know crumbed chicken? Think again! With Dijon mustard in the mix, it goes from tasty to totally irresistible. Paired with a nutritious assortment of vegetables and zesty mayo for extra creamy deliciousness, you'll be talking about this long after you've scooped up the final crumbs.
This recipe is under 650kcal per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced lemon with lime, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
½ head
broccoli
1 bag
Silverbeet
½
lime
1 packet
flaked almonds
(Contains: Almond; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
chicken breast
1 sachet
Zesty Chilli Salt
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
2 clove
garlic
½ packet
Dijon mustard
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. Thinly slice the carrot into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the silverbeet. Zest the lime to get a pinch, then slice into wedges. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
In a small bowl, combine the lime zest and 1/2 the mayonnaise. Season to taste.
Cut the chicken breast into 2cm strips. In a medium bowl, combine the chicken, zesty chilli salt, Dijon mustard (see ingredients) and the remaining mayonnaise. In a second medium bowl, add the panko breadcrumbs. Coat handfuls of chicken in the panko breadcrumbs, then transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccoli and carrot, tossing, until tender, 4-5 minutes. Add the silverbeet and cook until wilted, 2-3 minutes. Add the butter and garlic and cook until fragrant, 1 minute. Remove from the heat, then add a squeeze of lime juice and season with salt and pepper. Transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
Wipe out the frying pan, then return to a medium-high heat with enough oil to cover the base of the pan. Cook the chicken until golden, 2 minutes each side. Transfer to a plate lined with paper towel.
Divide the Dijon crumbed chicken and garlic veggies between plates. Garnish with the toasted almonds. Serve with the zesty mayo and any remaining lime wedges.
