Parmesan & Mustard Crusted Chicken
with Roast Veggie Toss & Dill-Parsley Mayo
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
You think you know crumbed chicken? Think again! With Dijon mustard and Parmesan in the mix, it goes from tasty to totally irresistible. Sitting on a bed of sweet roasted vegetables and with herbed mayo for extra creamy deliciousness, you'll be talking about this long after you've scooped up the last delicious crumbs.
Ingredients
2 unit
sweet potato
1 unit
zucchini
1 unit
beetroot
1 clove
garlic
1 packet
grated Parmesan cheese
(Contains: Milk;)
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken breast
1 tub
Dijon mustard
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the zucchini into 1cm rounds. Cut the beetroot (unpeeled) into 1cm chunks. Place the sweet potato, zucchini and beetroot on an oven tray lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a small bowl, combine the garlic, grated Parmesan cheese, panko breadcrumbs (see ingredients list) and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well.
Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they're an even thickness, about 2cm-thick. Season the chicken on both sides with salt and pepper and place on a second oven tray lined with baking paper.
Spread the Dijon mustard over the top of the chicken. Spoon the Parmesan-panko mixture over the mustard, pressing down lightly with the back of a spoon so it sticks to the chicken. Bake until the crust is golden and the chicken is cooked through, 12-15 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. When the roasted veggies are done, allow to cool slightly, then add to the dressing along with the baby spinach leaves. Toss to coat.
Divide the roast veggie toss between plates and top with the Parmesan and mustard crusted chicken. Serve with the dill & parsley mayonnaise.
TIP: For the low-calorie option, omit the dill & parsley mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Parmesan-mustard crust, calling it "divine" and "de-bloody-licious". Some found the dill-parsley mayo delightful, while others thought it overpowering.
- Ease of prep: Most found it quick and simple to prepare, though a few mentioned the crumb falling off during cooking.
- Suggestions: Several recommend shallow frying the chicken for a crispier result. Some suggested less balsamic on the veggies and adding nuts for texture.
- Leftovers: The generous portion size meant tasty leftovers for some, while others found the serving a bit small.
- Vegetables: Many enjoyed the roasted veggie mix, though some found the beetroot too firm and suggested using less.
