Lemon Pepper Chicken & Golden Potato Chunks
with Roast Kumato & Parmesan-Garlic Crumb
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These super sweet, yet super versatile tomato variety carries the perfect sweetness ratio to level up any dish. When paired with zesty chicken and potato chunks, these Parmesan-garlic crumbed tomatoes will have you savouring each and every bite. Compliments to the Kumato we say!
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.
Ingredients
2
Kumato
330 g
Chicken Breast
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1 packet
Mixed Salad Leaves
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 sachet
Lemon Pepper Seasoning
1
Garlic
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Meanwhile, halve kumato. Finely chop garlic.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes.
- Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, stir through Parmesan cheese and season to taste.
- Return the pan to medium-high heat with a drizzle of olive oil.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- In the last minute, sprinkle over lemon pepper seasoning, turning to coat.
TIP: The chicken is cooked when it is no longer pink inside.
- While chicken is cooking, place kumato on a second lined oven tray. Roast until tomatoes are just blistered, 4-5 minutes.
- In a medium bowl, combine mixed salad, a drizzle of balsamic vinegar and olive oil. Season.
- Divide potato chunks, chicken, salad and roasted kumato between plates.
- Top kumato with parmesan garlic crumb.
- Serve with Italian truffle mayonnaise. Enjoy!
