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 a garlicky, herby 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.

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
•Over 30g protein
•Calorie Smart
Allergens:
Egg
•Gluten(Wheat)
•Soy

The quantities provided above are averages only.

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1 bunch

asparagus

1

potato

1 packet

chicken breast

1 packet

cornflour

(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )

1 sachet

Garlic & Herb Seasoning

1 packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 packet

baby leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

¼ tsp

salt

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)2532 kJ
Calories605 kcal
Fat19.3 g
of which saturates2.8 g
Carbohydrate51.5 g
of which sugars14.4 g
Dietary Fibre8.3 g
Protein52 g
Sodium1102 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 Paper
•Baking Tray
•Large Non-Stick Pan

Cooking Steps

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, tossing, 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 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 cornflour, garlic & herb seasoning and 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 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 leaves to the roasted veggies. Toss to combine and season to taste.

TIP: Toss the veggies and baby leaves directly on the oven tray for less washing up! Little cooks: Take the lead and help toss the veggies with the baby leaves!

6
6

• Slice chicken (if preferred). • Divide roast veggie toss between plates. • Top with crumbed chicken. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!

Little cooks: Drizzle over the herby mayo to finish it all off!