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Mustardy Crumbed Chicken
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Mustardy Crumbed Chicken

Mustardy Crumbed Chicken

with Sweet Potato Wedges & Garden Salad

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
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 punnet

snacking tomatoes

½ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

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 Egg;)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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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

Instructions

1
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
2

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

3
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. 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.

4
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
5

• 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.

6
6

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