Crumbed Chicken Strips & Garlic Veggies
with Zesty Mayo- Eggs
- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
You think you know crumbed chicken? Think again! With our Aussie spice blend 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 and under 40g carbohydrates per serving.*
Ingredients
1
carrot
1 bag
baby broccoli
½
lemon
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
2 clove
garlic
1
courgette
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice carrot and courgette into half-moons. Trim baby broccoli. • Zest lemon to get a pinch, then slice into wedges.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a small bowl, combine lemon zest and 1/2 the mayonnaise. Season to taste. • Cut chicken breast into 2cm strips.
Little cooks: Take charge by combining the zest and mayo!
• In a medium bowl, combine Aussie spice blend and the remaining mayonnaise. Add chicken strips and toss to coat. • In a second medium bowl, add panko breadcrumbs. • Coat handfuls of chicken in the panko breadcrumbs, then 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. Make sure to wash them after.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook courgette, carrot and baby broccoli, tossing, until tender, 5-6 minutes. • Add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add a squeeze of lemon juice. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
• Wipe out and return frying pan to high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide crumbed chicken strips and garlic veggies between plates. • Serve with zesty mayo and any remaining lemon wedges. Enjoy!
