Aussie Seed-Crusted Chicken

with Veggie Toss & Herby Mayo

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 650kcalUnder 30g carbs
Allergens:SesameEggGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

  • 1beetroot
  • 1red onion
  • 1capsicum
  • 1zucchini
  • 1 packetroasted seed mix(ContainsSesame)
  • 1 packetchicken breast
  • 1 bagspinach & rocket mix
  • 1 packetdill & parsley mayonnaise(ContainsEggMay be present Tree Nuts)
  • 1 sachetAussie spice blend(May be present Gluten)
  • ½ packetherb crumbing mix(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

Not included in your delivery

  • olive oil
  • 1 drizzlewhite wine vinegar
Nutritional Valuesper serving
Nutritional Values

per serving

Energy (kJ)2047 kJ
Fat20.3 g
of which saturates2.4 g
Carbohydrate29.8 g
of which sugars20.4 g
Dietary Fibre8.8 g
Protein45 g
Sodium731 mg
The average adult daily energy intake is 8700 kJ
Utensils
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
1

Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot and red onion into thin 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 their sachet using a rolling pin or in 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.