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.
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garlic & herb seasoning
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
chicken breast strips
baby spinach leaves
dill & parsley mayonnaise(ContainsEggs)
Aussie spice blend
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.