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Mustardy Crumbed Chicken
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Mustardy Crumbed Chicken

with Sweet Potato Wedges & Garden Salad

Tags:
Under 650kcal
Allergens:
Gluten
Wheat
Egg

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
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)2568 kJ
Calories0 kcal
Fat29.1 g
of which saturates3.5 g
Carbohydrate44.4 g
of which sugars14 g
Dietary Fibre0 g
Protein42.4 g
Cholesterol0 mg
Sodium770 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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.

2

• Meanwhile, halve snacking tomatoes. • In a small bowl, combine panko breadcrumbs (see ingredients) and brown mustard seeds.

3

• 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.

4

• 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.

5

• 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.

6

• Divide wedges, mustardy crumbed chicken and garden salad between plates. • Serve with remaining mustard aioli. Enjoy!