Golden Louisiana Chicken

Name: Golden Louisiana Chicken with Roasted Potatoes & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Asian Slaw Mix; 1 packet Smokey Aioli; 320 g Chicken Breast; 1 packet baby leaves; 1 sachet All-American Spice Blend; 3 Potato; 1 packet Pea Pods; 1 tbs plain flour; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Roasted Potatoes & Smokey Aioli

Get up to $175 off

You simply can't go wrong with crumbed chicken, roasted taters and a creamy smokey aioli to tie a meal together; and with only four steps, this easy dinner will be ready in a flash.

This recipe is under 650kcal per serving.

Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!

Tags:

Easy

Allergens:

Wheat

•Gluten

•Celery

•Eggs

•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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

1 packet

Asian Slaw Mix

1 packet

Smokey Aioli

320 g

Chicken Breast

1 packet

baby leaves

1 sachet

All-American Spice Blend

Potato

1 packet

Pea Pods

Not included in your delivery

1 tbs

plain flour

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories610 kcal

Energy (kJ)2550 kJ

Fat15.6 g

of which saturates2.1 g

Carbohydrate65.5 g

of which sugars14.4 g

Dietary Fibre9.1 g

Protein48.5 g

Sodium1020 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 Frying Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

Little cooks: Kids can help with tossing the potato.

• Meanwhile, thinly slice celery. In a medium bowl, combine slaw mix, celery, salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Slice chicken breast into 2cm strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine Louisiana spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and toss to coat. • To the bowl with chicken, add cornflour and the plain flour, tossing to coat.

Little cooks: Take the lead by combining the ingredients for the slaw!

• When the potato has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.