Crumbed Chicken & Golden 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.
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.
Ingredients
2
potato
1
pear
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
lemon pepper seasoning
1 packet
chicken breast
1 packet
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Thinly slice pear into wedges.
• Place potato on a 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.
• 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 skin side down 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! Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• Bake chicken until cooked through (when no longer pink inside) and the crumb is slightly golden, 12-16 minutes.
• 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.
Little cooks: Take the lead by tossing the salad!
• Divide roasted potato rounds, crumbed chicken and pear salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!