Herby Chicken & Almond Crumb Sprinkle
with Sesame Pumpkin & Beetroot Salada
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!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
330 g
Chicken Breast
1 packet
Peeled & Chopped Pumpkin
1
Beetroot
1 sachet
Sesame Seeds
1 packet
Baby Spinach Leaves
1 packet
Panko Breadcrumbs
1 packet
Roasted Almonds
2
Garlic
Cooking Steps
• Cut beetroot into 1cm chunks. • In a large bowl, combine beetroot, peeled & chopped pumpkin, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper. • Set air fryer to 200°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 220°C/200°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.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • in a medium bowl, combine chicken, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. • Once veggies are done, place chicken into air fryer basket and cook, until browned and cooked through, 15-18 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 steaks until browned and cooked through, 3-5 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, finely chop garlic and roasted almonds. • 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.
• To bowl with roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine and season to taste. • Slice chicken. • Divide sesame pumpkin and beetroot salad between plates. Top with chicken, spooning over almond-crumb pangrattato. • Serve with mayonnaise. Enjoy!
