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Crumbed Chicken & Roast Potato Rounds
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Crumbed Chicken & Roast Potato Rounds

Crumbed Chicken & Roast Potato Rounds

with Pear Salad & Dill-Parsley Mayo

Crusted chicken, potato rounds and a bright pear salad - what more could you want when your dinner is this good and this easy!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Under 650kcal
Allergens:
Gluten
Wheat
Egg

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

pear

½ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 sachet

lemon pepper seasoning

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2421 kJ
Fat26.7 g
of which saturates3.4 g
Carbohydrate40.1 g
of which sugars11.4 g
Protein41.5 g
Sodium501 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut potatoes into 0.5cm-thick rounds. • Thinly slice pear into wedges.

2
2

• Place potato on lined oven tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. • Spread out in a single layer. Roast until tender, 25-30 minutes.

3
3

• Meanwhile, combine panko breadcrumbs (see ingredients), a pinch of salt and a drizzle of olive oil in a small bowl. • In a shallow bowl, combine lemon pepper seasoning, generous drizzle of olive oil and a pinch of salt. • Dip chicken into lemon pepper mixture to coat. Place on a second lined oven tray. • Spoon over panko, gently pressing down so it sticks.

TIP: Don't worry if some of the crumb falls off, you'll use it later!

4
4

• Bake chicken until cooked through (when no longer pink inside) and the crumb is slightly golden, 12-16 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• While chicken is baking, to a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear, tossing to coat.

6
6

• Divide roasted potato rounds, crumbed chicken and pear salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!

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