Herby Double Chicken & Almond Crumb Sprinkle
with Sesame Pumpkin & Beetroot Salad
- Wheat
- Gluten
- Almond
- Sesame
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Almond
- Wheat
Another air-fryer friendly recipe is on the menu tonight. Garlic and herb chicken and sesame veggies will crisp up to perfection in the air fryer, while you whip up a quick almond crumb in a frying pan. Plate it all up and watch how the pangrattato takes this simple salad to new heights!
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
660 g
Chicken Tenderloins
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Peeled & Chopped Pumpkin
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Almond, Wheat.)
1 packet
Mayonnaise
(Contains: Eggs;)
Not included in your delivery
1 tbs
Mayonnaise
(Contains: Eggs;)
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ Cut beetroot into 1cm chunks. ā¢ In a large bowl, combine beetroot, peeled & chopped pumpkin, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper. ā¢ Set air fryer to 200Ā°C. Place beetroot and pumpkin into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. Transfer to a bowl and set aside to cool slightly. TIP: No air fryer? Preheat oven to 220Ā°C/200Ā°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with sesame seeds and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. it's done when you can pierce it with a fork.
ā¢ Meanwhile, slice chicken breast into strips. ā¢ In a medium bowl, combine chicken, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. ā¢ Once veggies are done, place chicken into air fryer basket and cook, until browned and cooked through, 8-10 minutes (cook in batches if needed). TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it is no longer pink inside.
ā¢ While chicken is cooking, finely chop garlic and roasted almonds. ā¢ In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden, 3 minutes. Add garlic and almonds and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
ā¢ To bowl with roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine and season to taste. ā¢ Divide sesame pumpkin and beetroot salad between plates. Top with herby chicken, sprinkling over the almond crumb. ā¢ Serve with mayonnaise. Enjoy!
