Crumbed Chicken & Roast Veggie Toss
with Garlic Aioli- Wheat
- Gluten
- Milk
- Eggs
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1
Carrot
330 g
Chicken Thigh
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Red Onion
1 sachet
Aussie Spice Blend
2
Sweet Potato
1
Tomato
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• When the veggies are done, add baby spinach leaves to oven tray and drizzle with olive oil and vinegar. Toss to combine.
• Slice the chicken. • Divide crumbed chicken and roast veggie toss between plates. • Crumble over fetta cubes. Serve with garlic aioli. Enjoy!
