Easy Crumbed Chicken & Cheesy Roast Potato
with Pea Pod Slaw & Smokey Aioli
- Eggs
- Soy
- Gluten
- Gluten(Wheat)
- Milk
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.*
Ingredients
3
potatoes
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 bag
Pea Pods
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 sachet
Louisiana spice blend
1 packet
Asian Slaw Mix
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
1 tbs
plain flour
(Contains: Gluten; )
¼ tsp
salt
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
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. • In the last 5 minutes of cook time, remove tray from oven and sprinkle shredded Cheddar cheese over potato. Bake until golden and crisp, 5 minutes.
• Slice chicken breast into 2cm strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a shallow bowl, combine the plain flour, Louisiana spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. • Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, trim and thinly slice pea pods lengthways. • In a medium bowl, combine Asian slaw mix, pea pods, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide cheesy roast potatoes and crumbed Louisiana chicken between plates. • Serve with pea pod slaw and smokey aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Louisiana spice blend under the crumb adds great flavour to the chicken, complemented by the smokey aioli.
- Ease of prep: Some found preparation took longer than expected, but the dish is easy to adapt for different preferences.
- Suggestions: Consider making your own Asian-style dressing for the slaw if you find the vinegar dressing underwhelming.
- Kid-friendly: Children enjoyed the meal, especially when served as wraps, though some found the spice blend a bit strong.
- Slaw: The pea pod slaw received mixed reviews; some found it different but tasty, while others preferred more tender vegetables.
