Easy Herby Crusted Chicken & Roast Potatoes
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Easy Herby Crusted Chicken & Roast Potatoes

Easy Herby Crusted Chicken & Roast Potatoes

with Green Bean Salad & Mustard Mayo

This dish gets a tick from every department. Its got herby chicken breast, crispy roast potatoes and a green bean salad. We've also added mustard mayo adding a little bit of flair!

This recipe is under 650kcal per serving.

Kid Friendly
Over 30g protein
Under 650kcal
Quick Prep

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


Serving amount



1 packet

Herb Crumbing Mix

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

1 packet

chicken breast

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 bag

green beans

1 bag

mixed salad leaves

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery


olive oil

1 drizzle

balsamic vinegar


Nutritional Values

Energy (kJ)2631 kJ
Fat28.4 g
of which saturates3.8 g
Carbohydrate47.1 g
of which sugars10 g
Protein44.8 g
Sodium721 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray, drizzle with olive oil, sprinkle with a pinch of salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, in a medium bowl, combine herb crumbing mix, a generous drizzle of oil and a pinch of salt and pepper.

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


• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Add chicken to a second lined oven tray and season with salt and pepper. • Spread garlic sauce over top of chicken. Spoon over crumb mixture, gently pressing so it sticks. Drizzle over olive oil. • Bake until cooked through (when no longer pink inside) and crumb is golden, 14-16 minutes.


• Meanwhile, boil the kettle. • Trim and roughly chop green beans. • Place beans in a medium heatproof bowl and cover with boiling water. Immediately cover with plate or foil and leave for 5 minutes. • Rinse and drain beans. Return beans to the bowl and allow to cool slightly.


• When beans have cooled slightly, add mixed salad leaves and a drizzle of olive oil and balsamic vinegar. Season to taste. • Divide herby crusted chicken and roasted potatoes between plates. • Serve with green bean salad and mustard mayo. Enjoy!