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
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
Kumara
300 g
Diced Chicken
1 sachet
Classic Roast Seasoning
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1
Parsnip
1
Beetroot
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat. )
1 piece
egg
(Contains: Eggs; )
• Preheat oven to 240°C/220°C fan-forced.• Cut parsnip, carrot, potato, kumara and beetroot into fries.
• Divide veggie fries between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the seasoning and tossing the veggie fries.
• Meanwhile, in a shallow bowl, combine the plain flour and classic roast seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and grated Parmesan cheese. • Coat diced chicken in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.
• In a large frying pan, add enough olive oil to cover base and heat over medium-high heat. • Cook crumbed chicken in batches, turning occasionally, until golden and cooked through, 5-6 minutes. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the nuggets do not stick to the pan.
• Divide cheesy chicken nuggets and vivid veggie fries between plates. Serve with chargrilled capsicum relish and dill & parsley mayonnaise. Enjoy!