Mustardy Crumbed Chicken

Name: Mustardy Crumbed Chicken with Sweet Potato Wedges & Garden Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 1 punnet snacking tomatoes; ½ packet panko breadcrumbs; 1 sachet brown mustard seeds; 1 sachet Aussie spice blend; 1 packet chicken breast; 1 packet Dijon mustard; 1 packet garlic aioli; drizzle vinegar (balsamic or white wine); 1 bag mixed salad leaves

with Sweet Potato Wedges & Garden Salad

Get up to $200 off!

This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Coat chicken in mustard and then pop it into the pan to watch them crisp up to golden perfection. Pair your chicken with some golden sweet potato wedges and a bright salad and thank us later!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

Allergens:

Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 punnet

snacking tomatoes

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

brown mustard seeds

(Contains: Gluten, Wheat;)

1 sachet

Aussie spice blend

1 packet

chicken breast

1 packet

Dijon mustard

1 packet

garlic aioli

(Contains: Eggs;)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2568 kJ

Fat29.1 g

of which saturates3.5 g

Carbohydrate44.4 g

of which sugars14 g

Protein42.4 g

Sodium770 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

PDF

• 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. In a second small bowl, combine Dijon mustard and garlic aioli. Spread half the mustard aioli over top of the 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 second medium bowl, combine a drizzle of vinegar and olive oil. Season to taste. • Just before serving, add snacking tomatoes and mixed salad leaves. Toss to coat.