Easy Mayo-Crumbed Chicken

Name: Easy Mayo-Crumbed Chicken with Louisiana Potatoes, Slaw & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 packet chicken breast strips; 1 packet mayonnaise; 1 packet panko breadcrumbs; 1 stalk celery; 1 bag slaw mix; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet Smokey Aioli; 1 sachet Louisiana spice blend

with Louisiana Potatoes, Slaw & Smokey Aioli

Get up to $175 off

You simply can't go wrong with crumbed chicken, roasted taters and a creamy smokey aioli to tie a meal together; and with only four steps, this easy dinner will be ready in a flash.

Tags:

Kid Friendly

Allergens:

Eggs

•Gluten(Wheat)

•Soy

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

chicken breast strips

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 stalk

celery

1 bag

slaw mix

1 bag

baby spinach leaves

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2861 kJ

Fat35 g

of which saturates5.2 g

Carbohydrate56.4 g

of which sugars7.9 g

Protein39.6 g

Sodium1569 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, sprinkle with Louisiana spice blend and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, combine chicken breast strips and mayonnaise in a medium bowl. Season with salt and pepper. • In a shallow bowl, add panko breadcrumbs and season. Coat handfuls of chicken in the seasoned panko. Transfer to a plate. • Heat a large frying pan over a high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 2 minutes each side. • Transfer chicken to a second lined oven tray, then bake until cooked through, 8-10 minutes.

• While chicken is baking, thinly slice celery. • In a medium bowl, combine slaw mix, celery, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.