Herby-Crusted Chicken

Name: Herby-Crusted Chicken with Seeded Roast Veggie Toss & Wholegrain Mustard
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Beetroot; 1 Brown Onion; 1 Carrot; 330 g Chicken Breast; 1 sachet Everything Garnish; 1 packet Green Beans; 1 packet Herb Crumbing Mix; 1 Kale; 1 sachet Mixed Sesame Seeds; 1 sachet Aussie Spice Blend; 1 packet Wholegrain Mustard

with Seeded Roast Veggie Toss & Wholegrain Mustard

4.0(2.3K)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

481 kcal

Protein

:

49.2g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Sesame
Gluten
Wheat
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Soy
Walnut
Wheat
Sesame

Jazz up juicy chicken breast by coating it in our tried and true Aussie spice blend and herby crumb mix. Sear it in the pan for a golden crust then put it in the oven to finish cooking. Serve it up with a roasted veggie toss laced with our signature seed mix for some crunch. *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Beetroot

1

Brown Onion

1

Carrot

330 g

Chicken Breast

1 sachet

Everything Garnish

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1 packet

Green Beans

1 packet

Herb Crumbing Mix

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Sesame.)

1

Kale

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

1 sachet

Aussie Spice Blend

1 packet

Wholegrain Mustard

Nutritional Values

Calories481 kcal

Energy (kJ)2010 kJ

Fat12.5 g

of which saturates2.1 g

Carbohydrate41.5 g

of which sugars19.6 g

Dietary Fibre11.9 g

Protein49.2 g

Sodium1270 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut brown onion (see ingredients) into thick wedges. Cut carrot into bite-sized chunks. Trim green beans. • Place beetroot, brown onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. Remove tray from oven. Add green beans and kale to any free space. Drizzle with olive oil, then season. Bake until tender, a further 5-8 minutes.

2

• While the veggies are roasting, in a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken thigh, turning to coat. • Add herb crumbing mix (see ingredients). Turn chicken again, pressing into the mixture to coat.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side (cook in batches if your pan is getting crowded).

4

• Transfer chicken to a second lined oven tray. Bake until cooked through, 6-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

5

• To the tray with roasted veggies, add Everything Garnish and a drizzle of vinegar. • Gently toss to combine.

6

• Slice herby-crusted chicken. • Divide chicken and roast veggie toss between plates. • Serve with wholegrain mustard. Enjoy!