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Crumbed Garlic & Herb Chicken

Crumbed Garlic & Herb Chicken

with Aussie-Spiced Roast Veggies & Dill-Parsley Mayo

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Crispy on the outside, juicy on the inside, and complete with our moreish herbed mayo for dipping, this fail-proof chicken dish brings the flavour to the table.

The recent harsh weather conditions have impacted the cucumbers/zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Allergens:MilkGlutenEgg

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1

carrot

1

zucchini

1

sweet potato

1

potato

1

red onion

1 sachet

garlic & herb seasoning

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken tenderloins

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEgg)

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tbs

plain flour

(ContainsGluten)

¼ tsp

salt

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3428 kJ
Fat31.5 g
of which saturates8.7 g
Carbohydrate73 g
of which sugars24.4 g
Protein56.1 g
Sodium1402 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Cut the carrot, zucchini, sweet potato and potato into bite-sized chunks. Cut the red onion into thick wedges. Melt the butter in the microwave.

2

Divide the veggies between two lined oven trays. Add the melted butter, Aussie spice blend and a drizzle of olive oil, then season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes.

3

While the veggies are roasting, combine the plain flour, garlic & herb seasoning and the salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and garlic. Dip the chicken tenderloins into the plain flour mixture, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.

4

When the veggies have 10 minutes remaining, return the frying pan to a medium-high heat and add enough olive oil to coat the base. When the oil is hot, cook the chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

5

Add the baby spinach leaves to the roasted veggie trays. Toss to combine and season.

6

Divide the crumbed garlic and herb chicken and the Aussie-spiced roast veggies between plates. Serve with the dill & parsley mayonnaise.