Double Smokey Crumbed Chicken Strips
with Garlic Veggies & Mayo- Wheat
- Gluten
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.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
640 g
Chicken Breast Strips
1
Capsicum
1 sachet
Kiwi Spice Blend
1
Broccoli
1
Carrot
2
Garlic
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• Thinly slice carrot into half-moons.
• Slice capsicum into strips.
• Cut broccoli (see ingredients) into small florets, then roughly chop stalk.
• In a medium bowl, combine Kiwi spice blend (see ingredients) and half the mayonnaise.
• In a second medium bowl, add panko breadcrumbs.
• 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.
• 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.
• Wipe out the frying pan, then return to medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side (Cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide smokey crumbed chicken strips and garlic butter veggies between plates.
• Serve with remaining mayonnaise. Enjoy!
Little cooks: Add the finishing touch by transferring the mayo to a serving bowl!
