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HelloFresh
HelloFresh
Lemony Crumbed Chicken

Lemony Crumbed Chicken

with Pesto Dressing & Sweet Potato Wedges

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3.5 / 4 Ratingout of 1722 ratings
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Coat tender chicken breast with golden, crisp panko breadcrumbs for a dinner to satisfy the whole table. With a generous salad and tangy mustard dressing, plus sweet potato wedges and a creamy pesto sauce for dipping, this meal is the best of the best!

Allergens:GlutenEggSulphitesMilkTree Nuts
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

½ unit

lemon

1 unit

tomato

1 unit

cucumber

1 packet

chicken breast

1 packet

panko breadcrumbs

(ContainsGluten)

½ tub

Dijon mustard

(ContainsSulphites)

1 bag

mixed salad leaves

1 block

fetta cheese

(ContainsMilk)

1 tub

creamy pesto dressing

(ContainsEgg, Milk, Tree Nuts)

Not included in your delivery

olive oil

2 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

1 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3660 kJ
Fat46.2 g
of which saturates9.1 g
Carbohydrate58.5 g
of which sugars15.4 g
Protein53.6 g
Sodium788 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Rolling Pin
Shallow Dish
Large Non-Stick Pan
Paper Towel
Plate
Large Bowl
Instructionsarrow up iconarrow up icon
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ROAST THE SWEET POTATO
ROAST THE SWEET POTATO
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm thick wedges. Transfer to an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

GET PREPPED
GET PREPPED
2

While the potatoes are roasting, zest the lemon to get a pinch. Roughly chop the tomato and cucumber. Place the chicken breasts between two sheets of plastic wrap or baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick.

CRUMB THE CHICKEN
CRUMB THE CHICKEN
3

In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs, lemon zest and a pinch of salt and pepper. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate

COOK THE CHICKEN
COOK THE CHICKEN
4

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed chicken breast and cook until golden on the outside and cooked through, 2-4 minutes on each side. Transfer to a plate lined with paper towel to drain. TIP: Add extra oil if needed so the chicken doesn't stick.

TOSS THE SALAD
TOSS THE SALAD
5

While the chicken is cooking, combine the Dijon mustard (see ingredients list), a small squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a large bowl. Add the mixed salad leaves, tomato and cucumber to the dressing. Toss to coat.

SERVE UP
SERVE UP
6

Thickly slice the lemony crumbed chicken. Divide the chicken, salad and sweet potato wedges between plates. Crumble the fetta over the salad. Serve with the creamy pesto dressing.