Seed-Crusted Chicken
with Roast Veggie Toss & Dill-Parsley Mayo- Sesame
- Gluten
- Wheat
- Eggs
- Gluten
- Milk
- Traces of Tree Nuts
- Peanuts
- Soy
- May contain traces of allergens
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Jazz up juicy chicken breast by coating it in our tried and true Aussie spice blend, along with a lovely mix of roasted seeds. Sear it in the pan for a golden, flavour-packed crust and dig into a meal that's surprisingly low carb! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
beetroot
1
red onion
1
capsicum
1
zucchini
1 packet
roasted seed mix
(Contains: Sesame; May be present: Gluten, Milk, Tree Nuts, Peanuts, Soy.)
1 packet
chicken breast
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Soy, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
spinach & rocket mix
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot and red onion into thin wedges. Thinly slice the capsicum. Cut the zucchini into thick rounds. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, crush the roasted seed mix in their sachet using a rolling pin or with a pestle and mortar until they resemble fine crumbs. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
In a large bowl, combine the chicken, Aussie spice blend and a good drizzle of olive oil. Season and toss to coat. Add the crushed seed mix and herb crumbing mix (see ingredients). Toss and press to coat the chicken.
In a large frying pan over a medium-high heat, add enough olive oil to cover the base. When the oil is hot, cook the chicken, until golden and cooked through, 3-5 minutes each side.
TIP: If your pan is getting crowded, cook the chicken in batches for the best results!
TIP: Chicken is cooked through when it's no longer pink inside.
Once the roast veggies have slightly cooled, place in a large bowl. Add the spinach & rocket mix and a drizzle of white wine vinegar. Gently toss to combine.
Divide the seed-crusted chicken and roast veggie toss between plates. Serve with the dill & parsley mayonnaise.
