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

Easy Mayo-Crumbed Chicken

with Aussie Roasted Veggies & Tartare Sauce

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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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

chopped veggie mix

1 packet

chicken tenderloins

1 packet



1 packet

panko breadcrumbs


1 packet

roasted almonds

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

1 bag

baby spinach leaves

1 packet

tartare sauce


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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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