Garlic & Herb Crumbed Chicken
with Spiced Roast Veggies & Herby Mayo
- Milk
- Gluten
- Eggs
- Gluten(Wheat)
- Soy
This is crumbed chicken with a difference. First, they're coated with garlic & herb seasoning, then crumbed with crunchy panko for delectable flavour and texture. Combine that with warmly spiced roasted veggies and a drizzle of herbed mayo for a showstopper.
Ingredients
3 clove
garlic
1
carrot
1
potato
1
onion
1 sachet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
chicken breast strips
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Aussie Spice Blend
1
Kumara
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 tbs
plain flour
(Contains: Gluten; )
¼ tsp
salt
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Cut the carrot, kumara and potato into bite-sized chunks. Cut the red onion into 2cm wedges. Place the butter in a small heatproof bowl and microwave in 10 second bursts until melted.
Divide the carrot, kumara, potato and onion between two lined oven trays. Drizzle with olive oil, then add the melted butter, Aussie spice blend and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
While the veggies are roasting, combine the plain flour, garlic & herb seasoning and the salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and garlic. Coat the chicken breast strips first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the chicken in batches until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
Add the baby spinach leaves to the roasted veggies. Toss to combine and season to taste.
Divide the spiced roast veggies between plates. Top with the garlic and herb crumbed chicken. Spoon over the dill & parsley mayonnaise to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the garlic and herb crumb, with many praising the delicious dill and parsley mayonnaise.
- Ease of prep: While tasty, some found crumbing and frying the chicken time-consuming and messy for a weeknight meal.
- Suggestions: Consider adding the onions later to prevent burning; some found adding parmesan to the crumb extra delicious.
- Next-day meals: Several reviewers enjoyed leftovers, with some mentioning it made great lunch salads the next day.
- Portions: Many found the meal generous, though a few suggested adding extra vegetables to bulk it up.
