HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Mayo Crumbed Chicken
topBanner
Easy Mayo-Crumbed Chicken

Easy Mayo-Crumbed Chicken

with Aussie Roasted Veggies & Tartare Sauce

Read more

You simply can't go wrong with crumbed chicken, roasted veggies and a creamy tartare sauce to tie a meal together. And with only four steps, this easy dinner will be ready in a flash.

Tags:Quick PrepHigh Protein
Allergens:EggGlutenTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bag

chopped veggie mix

1 packet

chicken tenderloins

1 packet

mayonnaise

(ContainsEgg)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

1 packet

tartare sauce

(ContainsEgg)

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3060 kJ
Fat36.5 g
of which saturates3.4 g
Carbohydrate48.7 g
of which sugars5.1 g
Protein50.8 g
Sodium821 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
download icondownload icon
1

Preheat the oven to 220°C/200°C fan forced. Cut the potato into chunks. Place the potato, chopped veggie mix, Aussie spice blend and a drizzle of olive oil on a lined oven tray. Season, toss to coat, then bake until tender, 20-25 minutes.

2

While the veggies are roasting, combine the chicken tenderloins and mayonnaise in a bowl. Season and turn to coat the chicken. In a second shallow bowl, add the panko breadcrumbs and a pinch of salt and pepper. Dip each chicken tenderloin into the panko breadcrumbs. Transfer to a plate. Roughly chop the roasted almonds.

3

Heat a large frying pan with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken until golden on the outside and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. When the veggies are cooked, add the baby spinach leaves to the tray and toss to combine.

4

Divide the Aussie roasted veggies between plates and top with the mayo- crumbed chicken. Dollop over the tartare sauce. Sprinkle over the almonds.