Herby-Crusted Mustard Chicken
with Roasted Veggie Toss & Seed Mix
Jazz up juicy chicken thigh by coating it in our tried and true Aussie spice blend and herby crumb mix. Sear it in the pan for a golden, flavour-packed crust and put it in the oven to finish cooking. Serve it up with a roasted veggie toss laced with our signature seed mix for some crunch.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
beetroot
½
brown onion
1
carrot
1 bag
green beans
1 bag
kale
1 packet
roasted seed mix
(Contains: Sesame; May be present: Gluten, Milk, Tree Nuts, Peanuts, Soy.)
1 packet
chicken thigh
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 packet
wholegrain mustard
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut beetroot into thin wedges. Cut brown onion (see ingredients) into thick wedges. Cut carrot into bite-sized chunks. Trim green beans. • Place beetroot, brown onion and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until almost tender, 10-15 minutes. • Meanwhile, roughly tear kale leaves, then discard stems. Remove tray from oven. Add green beans and kale to any free space. Drizzle with olive oil, then season. Bake until tender, a further 5-8 minutes. Allow to cool slightly.
• While the veggies are roasting, in a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken thigh, turning to coat. • Add herb crumbing mix (see ingredients). Turn chicken again, pressing into the mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side (cook in batches if your pan is getting crowded).
• Transfer chicken to a second lined oven tray. Bake until cooked through, 6-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the tray with roasted veggies, add roasted seed mix and a drizzle of white wine vinegar Gently toss to combine.
• Slice herby-crusted chicken. • Divide chicken and roast veggie toss between plates. • Serve with wholegrain mustard. Enjoy!
