Herby-Crusted Chicken
with Seeded Roast Veggie Toss & Wholegrain Mustard
- Sesame
- Gluten
- Wheat
- 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 and herby crumb mix. Sear it in the pan for a golden crust then 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.
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 breast
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, 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
1
olive oil
1 drizzle
vinegar (rice wine or white wine)
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.
• While the veggies are roasting, in a large bowl, combine Aussie spice blend and a good drizzle of olive oil. Season, then add chicken breast, 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 (the chicken will finish cooking in step 4!).
TIP: Cook chicken in batches if your pan is getting crowded.
• Transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 8-12 minutes.
• To the tray with roasted veggies, add roasted seed mix and a drizzle of the white wine vinegar. • Gently toss to combine.
• Slice herby-crusted chicken. • Divide chicken and roast veggie toss between plates. • Serve with wholegrain mustard. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The herby seed crust delivers great flavour and crunch, though some found the Aussie spice blend or wholegrain mustard a little overpowering — use both sparingly to taste.
- Ease of prep: Most found this straightforward to cook, though the crumbing process can be a bit fiddly and the overall prep takes a little longer than a typical weeknight meal.
- Suggestions: Getting the seed crust to stick is a common challenge — several customers found that dipping the chicken in egg wash first helped significantly. Adding kale to the oven tray later than instructed prevents it from burning, and vegetables generally needed more roasting time than stated.
- Leftovers: The roasted veggie toss reheats well the next day, and several customers enjoyed the meal as a packed lunch.
- Portions: Some customers felt the chicken portion was on the small side, particularly for families or larger appetites, and a few added extra vegetables to bulk out the meal.
