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Garlicky Crumbed Chicken & Sweet Potato Fries
Garlicky Crumbed Chicken & Sweet Potato Fries

Garlicky Crumbed Chicken & Sweet Potato Fries

with Charred Corn Slaw & Garlic Aioli

Let's hear it for chicken! Give this versatile vegetarian protein the respect it deserves by coating it in a garlic and herb-laced panko crumb, which will get golden and crisp in the pan.

Allergens:
Gluten
Wheat
Eggs
Milk

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 tin

sweetcorn

1 packet

chicken breast

1 packet

panko breadcrumbs

1 bag

shredded cabbage mix

1 bag

baby spinach leaves

1 packet

ranch dressing

1 packet

garlic aioli

1 sachet

lemon pepper seasoning

Not included in your delivery

olive oil

1 tsp

plain flour

1

egg

Nutritional Values

Energy (kJ)3032 kJ
Fat31.7 g
of which saturates4.4 g
Carbohydrate59.4 g
of which sugars19 g
Protein48.7 g
Sodium881 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning. Toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are "popping" out.

3
3

• Place chicken breast between two sheets of baking paper. Pound chicken with a rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. • Dip chicken into the flour mixture to coat, then into the egg, and finally in the breadcrumbs. Set aside on a plate.

4
4

• To the bowl with the charred corn, add shredded cabbage mix, baby spinach leaves and ranch dressing. • Toss to combine. Season to taste.

5
5

• When the fries have 5-10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

6
6

• Divide crumbed chicken, sweet potato fries and charred corn slaw between plates. • Serve with garlic aioli. Enjoy!

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