Crumbed Garlic & Herb Chicken
with Aussie-Spiced Roast Veggies & Dill-Parsley Mayo
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.
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
3 clove
garlic
1
carrot
1
zucchini
1
sweet potato
1
potato
1
red onion
1 sachet
garlic & herb seasoning
1 packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
20 g
butter
1 tbs
plain flour
(Contains Gluten;)
¼ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
Add the baby spinach leaves to the roasted veggie trays. Toss to combine and season.
Divide the crumbed garlic and herb chicken and the Aussie-spiced roast veggies between plates. Serve with the dill & parsley mayonnaise.
