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Aussie Seed-Crusted Chicken

Aussie Seed-Crusted Chicken

with Veggie Toss & Herby Mayo

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You've never had chicken quite like this before! We've combined our popular Aussie spice blend with a herby crumb mix and roasted seeds to create a next-level crust packed with flavour. Enjoy this low-carb deliciousness!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcal
Allergens:SesameEggGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

beetroot

1

red onion

1

capsicum

1

zucchini

1 packet

roasted seed mix

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 packet

chicken breast

1 bag

spinach & rocket mix

1 packet

dill & parsley mayonnaise

(ContainsEgg)

1 sachet

Aussie spice blend

(May be present Gluten)

½ packet

herb crumbing mix

(ContainsGlutenMay be present Milk, Tree Nuts, Peanuts, Soy, Sesame)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2232 kJ
Fat25.3 g
of which saturates3.1 g
Carbohydrate29.8 g
of which sugars20.4 g
Dietary Fibre8.4 g
Protein45 g
Sodium731 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot and red onion into wedges. Thinly slice the capsicum. Cut the zucchini into rounds. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Set aside to cool.

2

While the veggies are roasting, crush the roasted seed mix in its sachet using a rolling pin or with a pestle and mortar until they resemble fine crumbs. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

3

In a large bowl, combine the chicken, Aussie spice blend and a good drizzle of olive oil. Season and toss to coat. Add the crushed seed mix and herb crumbing mix (see ingredients). Toss and press to coat the chicken.

4

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. Cook the chicken in batches until golden and cooked through, 3-5 minutes each side.

TIP: Chicken is cooked through when it's no longer pink inside.

5

In a large bowl, combine the roasted veggies, the spinach & rocket mix and a drizzle of white wine vinegar. Gently toss to combine.

6

Divide the Aussie-seed crusted chicken and veggie toss between plates. Serve with the dill & parsley mayonnaise.