Garlic Crumbed Chicken & Roast Pumpkin
with Pear Salad & Herby Mayo
- Eggs
- Soy
- Wheat
- Gluten
There’s nothing quite like the golden crust of a good old-fashioned crusted chicken breast to cheer you up – that’s just simple science. And as for condiments? We think our delish herby mayo might just make for the ultimate finishing touch. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 sachet
Classic Roast Seasoning
1
Pear
1 packet
Mixed Salad Leaves
2
Garlic
1
Parsnip
1 packet
Peeled Pumpkin Pieces
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Cut parsnip (unpeeled) into bite-sized chunks. • Place parsnip on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil and season with pepper. Toss to coat. • Spread in a single layer and roast on the bottom oven rack until tender, 20-25 minutes. • In the last 10 minutes of cook time, add peeled pumpkin pieces to the tray, return to the oven and roast until tender. TIP: Cut the parsnip to size so it cooks in time.
• While the veggies are roasting, finely chop garlic. • In a small bowl, combine garlic, panko breadcrumbs (see ingredients) and a good drizzle of olive oil. Season with salt and pepper and mix well. • Thinly slice pear (see ingredients).
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until it is an even thickness, about 2cm-thick. • Season chicken on both sides with salt and pepper and place on a second lined oven tray.
• Spread half the dill & parsley mayonnaise over the top of the chicken. Spoon the garlic crumb over the mayonnaise, pressing down lightly so it sticks to the chicken. • Bake on the top oven rack until the crust is golden and the chicken is cooked through, 12-15 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, combine a drizzle of white wine vinegar and olive oil in a large bowl, then season with salt and pepper. • Add pear and mixed salad leaves and toss to combine.
• Slice the chicken. • Divide panko and garlic crumbed chicken and roasted veggies between plates. • Serve with pear salad and the remaining dill-parsley mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers enjoyed the tasty crumbed chicken paired with salad and pumpkin.
- Ease of prep: Several customers found the dish easy to cook, praising the simple preparation method.
- Suggestions: Consider pounding the chicken thinner for even cooking; adjust cooking times as needed.
- Portions: Some reviewers felt the protein portion was insufficient for four people.
