
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!
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
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar

• 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.

• 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.

• 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.

• 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!