Easy Mayo-Crumbed Chicken
with Louisiana Potatoes, Slaw & Smokey Aioli- Eggs
- Gluten(Wheat)
- Soy
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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.
Ingredients
2
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
Utensils
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.
• Divide Louisiana potatoes and mayo-crumbed chicken between plates. • Serve with slaw and smokey aioli.
