Sweet Mustard Crumbed Chicken

Name: Sweet Mustard Crumbed Chicken with Spiced Roast Veggies & Herby Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 3 clove garlic; 1 carrot; 1 potato; 1 Brown Onion; 20 g butter; 1 tbs plain flour; 1 sachet Sweet Mustard Spice Blend; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken breast; 1 bag baby spinach leaves; 1 packet Dill & Parsley Mayonnaise; 1 Kumara; 1 sachet Aussie Spice Blend

with Spiced Roast Veggies & Herby Mayo

Get up to $175 off

This is crumbed chicken with a difference. First, it's coated with sweet mustard spice blend, then crumbed with crunchy panko for delectable flavour and texture. Combine that with warmly spiced roasted veggies and a drizzle of herbed mayo for a showstopper.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Climate Superstar

•Kid Friendly

Allergens:

Milk

•Gluten

•Eggs

•Gluten(Wheat)

•Soy

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

carrot

potato

Brown Onion

1 sachet

Sweet Mustard Spice Blend

1 packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Kumara

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tbs

plain flour

(Contains: Gluten; )

¼ tsp

salt

egg

(Contains: Eggs; )

Nutrition Values

Energy (kJ)3206 kJ

Fat34.5 g

of which saturates9.5 g

Carbohydrate67.3 g

of which sugars17.4 g

Protein46.3 g

Sodium1520 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Cut carrot, kumara and potato into bite-sized chunks. Cut onion into wedges. • Place the butter in a small heatproof bowl and microwave in 10 second bursts until melted.

• Divide carrot, kumara, potato and onion between two lined oven trays. Drizzle with olive oil, then add the melted butter and Aussie spice blend. Season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

Little cooks: Kids can help toss the veggies.

• Meanwhile, combine the plain flour, sweet mustard spice blend and the salt in a shallow bowl. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and garlic. • Cut chicken breast into 2cm strips. Coat chicken first in flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium high heat with enough olive oil to coat the base. • When oil is hot, cook chicken in batches until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.