Crumbed Chicken & Roast Veggie Toss
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Crumbed Chicken & Roast Veggie Toss

Crumbed Chicken & Roast Veggie Toss

with Asparagus & Herby Mayo

This is crumbed chicken with a difference. First, it's coated with sweet mustard spice blend, 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.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Kid Friendly
Over 30g protein
Allergens:
Gluten
Egg
Soy

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1 bunch

asparagus

1

potato

1 sachet

Garlic & Herb Seasoning

1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains Gluten; )

¼ tsp

salt

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)2621 kJ
Fat21.8 g
of which saturates3.5 g
Carbohydrate56.7 g
of which sugars17.9 g
Protein49 g
Sodium1065 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into small chunks. Trim ends of asparagus. Cut potato into bite-sized chunks.

2
2

• Place beetroot and potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook asparagus until tender, 5-6 minutes. Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help the asparagus cook. Little cooks: Kids can help toss the veggies.

3
3

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour, garlic & herb seasoning and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in flour mixture, then the egg and finally the breadcrumbs. Transfer to a plate.

Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

4
4

• Return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• Add baby spinach leaves to the roasted veggies. Toss to combine and season to taste.

6
6

• Slice crumbed chicken. • Divide roast veggie toss between plates. Top with crumbed chicken and asparagus. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!