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Quick Crumbed Chicken & Charred Veggies

Quick Crumbed Chicken & Charred Veggies

with Lemon & Dijon Mustard Dressing
Recipe Development Team
Recipe Development TeamUpdated on November 06, 2026
Get up to $175 off
Get up to $175 off
Calories
: 
427 kcal
Protein
: 
41.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Wheat
  • Soy
  • May contain traces of allergens

Golden crumbed chicken is paired with charred veggies like broccoli and courgette , then tossed in tangy Dijon mustard and honey. Add a squeeze of lemon and you have yourself an easy dinner that comes together in a flash!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

320 g

Chicken Thigh

1

Broccoli

1 packet

Dijon Mustard

2

Garlic

1

Courgette

1 packet

one-step coater

(Contains: Gluten, Wheat May be present: Soy)

1 packet

Spinach & Rocket Mix

1

Lemon

1 packet

Parsley

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

balsamic vinegar

Energy (kJ)1790 kJ
Calories427 kcal
Fat19.2 g
of which saturates4.7 g
Carbohydrate25.2 g
of which sugars7.5 g
Dietary Fibre9 g
Protein41.1 g
Sodium570 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.
•Large Non-Stick Pan

Cooking Steps

Get prepped
1

• Cut broccoli into small florets, then roughly chop stalk. 
• Slice courgette into thin rounds. 
• Finely chop garlic. 
• Slice lemon into wedges.
• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. 
• Evenly spread one-step coater on a plate. Press chicken thigh into coater, turning to coat.

Cook the veggies
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook broccoli and courgette until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl and cover to keep warm. 

TIP: Add a dash of water to the pan to help speed up the cooking process. 

Cook the chicken
3

• 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 schnitzel does not stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.

Finish & serve
4

• To the bowl with veggies, add spinach & rocket mix, Dijon mustard, the honey, a good squeeze of lemon juice and a drizzle of balsamic vinegar, then toss to combine. Season to taste with salt and pepper.
• Divide crumbed chicken and charred veggies between plates. 
• Tear over parsley to serve. Enjoy!

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