HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPanko & Garlic Crumbed Chicken
Panko & Garlic-Crumbed Chicken

Panko & Garlic-Crumbed Chicken

with Pear Salad & Roasted Pumpkin

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There’s nothing quite like the golden crust of a good old-fashioned crusted chicken breast to cheer you up – that’s just simple science. And as for condiments? We think our delish coconut chilli mayo might just make for the ultimate finishing touch.

Unfortunately, this week's dill & parsley mayo was in short supply, so we've replaced it with coconut sweet chilli mayo. Don't worry, the recipe will be just as delicious!

Tags:Kid Friendly

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

peeled pumpkin pieces

1 sachet

sweet mustard spice blend

2 clove


½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)



1 packet

chicken breast

1 packet

coconut sweet chilli mayonnaise


1 bag

salad leaves

Not included in your delivery

olive oil


white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2358 kJ
Energy (kJ)0 kJ
Fat26.6 g
of which saturates3.2 g
Carbohydrate35.5 g
of which sugars18.2 g
Dietary Fibre0 g
Protein43.9 g
Cholesterol0 mg
Sodium550 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the parsnip (unpeeled) into 2cm chunks. Place the parsnip and peeled & chopped pumpkin on an oven tray lined with baking paper. Sprinkle over the sweet mustard spice blend, drizzle with olive oil and season with pepper. Toss to coat. Spread in a single layer and roast on the bottom oven rack until tender, 20-25 minutes. TIP: Cut the parsnip to size so it cooks in time.


While the veggies are roasting, finely chop the garlic. In a small bowl, combine the garlic, panko breadcrumbs (see ingredients) and a good drizzle of olive oil. Season with salt and pepper and mix well. Thinly slice the pear (see ingredients).


Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 2cm thick. Season the chicken on both sides with salt and pepper and place on a second oven tray lined with baking paper.


Spread 1/2 the coconut sweet chilli mayonnaise over the top of the chicken, then spoon the garlic crumb over the mayo, pressing down lightly so it sticks to the chicken. Bake on the top oven rack until the crust is golden and the chicken is cooked through, 12-15 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is baking, combine a little drizzle of white wine vinegar and olive oil in a large bowl, then season with salt and pepper. Add the pear and mixed salad leaves and toss to coat.


Slice the panko and garlic-crumbed chicken. Divide the chicken and roasted veggies between plates. Serve with the pear salad and the remaining coconut sweet chilli mayo.