Garlic & Herb Crumbed Chicken
with Spiced Roast Veggies & Herby Mayo
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.
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
Ingredients
3 clove
garlic
1
carrot
1
potato
1
onion
1 sachet
Garlic & Herb Seasoning
1 packet
panko breadcrumbs
(Contains Gluten; )
1 packet
chicken breast strips
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, 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 Egg; )
Nutrition Values
Utensils
Instructions
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.
