Mustardy Crumbed Chicken
with Sweet Potato Wedges & Garden Salad
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.
Ingredients
2
sweet potato
1
snacking tomatoes
1
panko breadcrumbs
(Contains Gluten, Wheat;)
1
brown mustard seeds
(Contains Gluten, Wheat;)
1
chicken breast
1
garlic aioli
(Contains Egg;)
1
mixed salad leaves
Not included in your delivery
olive oil
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, halve snacking tomatoes. • In a small bowl, combine panko breadcrumbs (see ingredients) and brown mustard seeds.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast, turning to coat, • Place chicken breast on a second lined oven tray. Combine Dijon mustard and garlic aioli. Spread half the mustard aioli over top of chicken. • Spoon over panko mixture, gently pressing so it sticks.
• Drizzle chicken with olive oil. • Bake until crumb is golden and chicken is cooked through, 16-20 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is baking, in a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add snacking tomatoes and mixed salad leaves. Toss to coat.
• Divide wedges, mustardy crumbed chicken and garden salad between plates. • Serve with remaining mustard aioli. Enjoy!