Crumbed Chicken & Roast Veggie Toss
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Crumbed Chicken & Roast Veggie Toss

Crumbed Chicken & Roast Veggie Toss

with Garlic Aioli

It's schnitty night tonight, so we are calling all crumbed chicken fans to turn up for this one! First, tasty chicken thigh is seared in a frying pan and then popped into the oven, which allows it to get even juicier than it was before. Served with a fetta roast veggie toss, this meal is the whole package.

Tags:
Over 30g protein
•Climate Superstar
Allergens:
Gluten
•Wheat
•Egg
•Milk

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
Cooking Time
DifficultyMedium

Ingredients

Serving amount

2

sweet potato

1

carrot

1

red onion

1

tomato

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

garlic aioli

(Contains Egg;)

1 sachet

Aussie spice blend

Not included in your delivery

1

olive oil

1 tbs

plain flour

(Contains Gluten, Wheat;)

1

egg

(Contains Egg;)

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3185 kJ
Fat35.1 g
of which saturates6.6 g
Carbohydrate66.4 g
of which sugars25.1 g
Protein44.1 g
Sodium942 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Cut red onion and tomato into thin wedges.

2
2

• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3
3

• While the veggies are roasting, in a shallow bowl, combine the plain flour, Aussie spice blend and a good pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken thigh into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

4
4

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden, 2-3 minutes each side. • Transfer to a second lined oven tray. Cook until chicken is cooked through (when no longer pink inside), 12-14 minutes.

TIP: Add extra oil between batches if necessary.

5
5

• When the veggies are done, add baby spinach leaves to oven tray and drizzle with olive oil and vinegar. Toss to combine.

6
6

• Slice the chicken. • Divide crumbed chicken and roast veggie toss between plates. • Crumble over fetta cubes. Serve with garlic aioli. Enjoy!