Zesty Garlic Chicken & Parsley Crumb
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Zesty Garlic Chicken & Parsley Crumb

Zesty Garlic Chicken & Parsley Crumb

with Herby Double Bacon-Potato Salad

The best way to spice up your typical dinners is by incorporating extra ingredients to make a whole new concoction. Tonight, we've added a creamy diced bacon number to your boiled potatoes and whipped up a lemon and parsley crumb to take your chicken to the next level!

Air Fryer Friendly
Over 30g protein

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 Time30 minutes
Cooking Time25 minutes


Serving amount







1 packet


1 packet

Chicken Breast

(May be present Gluten, Soy. )

1 packet

Mixed Salad Leaves

1 sachet

Garlic & Herb Seasoning

½ packet

Panko Breadcrumbs

(Contains Gluten; )

2 packet

Diced Bacon

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)3494 kJ
Calories835 kcal
Fat41 g
of which saturates11.1 g
Carbohydrate54.7 g
of which sugars25 g
Protein62.5 g
Sodium1530 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.


Medium Pan
Large Frying Pan
Air Fryer
Baking Tray
Baking Paper



• Bring a medium saucepan of salted water to the boil. • Zest lemon to get a generous pinch, then slice into wedges. Peel potato, then cut into large chunks. Thinly slice apple. Finely chop parsley.


• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain, then transfer potato to a large bowl. Season to taste, cover to keep warm and set aside. • Meanwhile, add apple and mixed salad leaves to a medium bowl. Set aside. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken breast and turn to coat. Set aside.


• While the potato is cooking, combine panko breadcrumbs (see ingredients) and a drizzle of olive oil in a small bowl. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko mixture, stirring, until golden brown, 3-4 minutes. • Add lemon zest and parsley and cook until fragrant, 1 minute. Return to the small bowl and season to taste.


• Set your air fryer to 200°C. • Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes.

TIP: No air fryer? Preheat oven to 200°C/180°C fan-forced. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. Transfer to a lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


• Meanwhile, return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. Cook in batches if your pan is getting crowded. • Transfer bacon to the bowl with potatoes. Add dill & parsley mayonnaise, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat.


• Add a drizzle of vinegar and olive oil to the apple salad and toss to coat. • Slice garlicky chicken. • Divide creamy potato-bacon salad, apple salad and chicken between plates. Top chicken with parsley crumb. • Serve with any remaining lemon wedges. Enjoy!