Herby-Crusted Mustard Chicken
with Roasted Veggie Toss & Seed Mix- Sesame
- Gluten
- Wheat
- Gluten
- Milk
- Traces of Tree Nuts
- Peanuts
- Soy
- May contain traces of allergens
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Jazz up juicy chicken thigh by coating it in our tried and true Aussie spice blend and herby crumb mix. Sear it in the pan for a golden, flavour-packed crust and 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 and under 40g carbohydrates per serving.*
Ingredients
1
beetroot
½
brown onion
1
carrot
1 bag
green beans
1 bag
kale
1 packet
roasted seed mix
(Contains: Sesame; May be present: Gluten, Milk, Tree Nuts, Peanuts, Soy.)
1 packet
chicken thigh
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Soy, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
wholegrain mustard
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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. Allow to cool slightly.
• 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.
• 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).
• 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.
• To the tray with roasted veggies, add roasted seed mix and a drizzle of white wine vinegar Gently toss to combine.
• Slice herby-crusted chicken. • Divide chicken and roast veggie toss between plates. • Serve with wholegrain mustard. Enjoy!
