Lemon Pepper Chicken & Golden Potato Chunks
with Parmesan-Garlic Topping & Salad
Calories
:
564 kcalProtein
:
47.8g proteinPreparation Time
:
30 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Wheat
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- May contain traces of allergens
Bright, bold and utterly irresistible — this zesty chicken is the weeknight hero you've been waiting for. Juicy chicken gets a zesty kick of lemon pepper, served alongside golden potato chunks that are crispy on the outside and fluffy within. The finishing touch? A show-stopping Parmesan-garlic topping that takes the whole dish to another level. Simple ingredients, seriously impressive results.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
330 g
Chicken Breast
1
Garlic
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs)
1 sachet
Lemon Pepper Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
2
Potato
1
Cucumber
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- • 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, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
2
- • Meanwhile, finely chop garlic.
• Thinly slice cucumber into half-moons.
• Place your hand flat on top of chicken breast and
slice through horizontally to make two thin steaks.
3
- • In a large frying pan, heat a good drizzle of olive oil
over medium-high heat. Cook panko breadcrumbs
(see ingredients), stirring, until golden brown,
2-3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a bowl, then stir through Parmesan
cheese and season to taste.
4
- • Return pan to medium-high heat with a drizzle of
olive oil.
• Cook chicken steaks until cooked through,
3-6 minutes each side (cook in batches if your pan is
getting crowded).
• In the last minute, sprinkle over lemon pepper
seasoning, turning to coat.
TIP: The chicken is cooked when it is no longer pink
inside.
5
- • In a medium bowl, combine gourmet leaf mix,
cucumber and a drizzle of balsamic vinegar and
olive oil. Season to taste.
6
- Divide potato chunks, chicken, and salad between plates.
- Top chicken with Parmesan garlic crumb.
- Serve with Italian truffle mayonnaise. Enjoy!
