Sesame-Crusted Chicken

Name: Sesame-Crusted Chicken with Roast Sweet Potato & Asian-Style Slaw
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 3 unit sweet potato; 1 bag sugar snap peas; 1 bag coriander; 1 unit lime; 1 tub garlic aioli; 1 tub Japanese dressing; 1 packet chicken breast; 4 sachet sesame seeds; 1 sachet black sesame seeds; 1 tbs plain flour; 2 tsp salt; 1 bag slaw mix

with Roast Sweet Potato & Asian-Style Slaw

4.1

(386)

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Keep chicken tender and tasty with an easy sesame coating – just toss it in a quick mix and you’re done! With a crisp and creamy slaw on the side plus roasted sweet potatoes, this family delight combines colours and textures for a delicious feast!

Allergens:

Eggs

•Sesame

•Soy

•Gluten

•Wheat

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

3 unit

sweet potato

1 bag

sugar snap peas

1 bag

coriander

1 unit

lime

1 tub

garlic aioli

(Contains: Eggs;)

1 tub

Japanese dressing

(Contains: Sesame, Soy;)

1 packet

chicken breast

4 sachet

sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 sachet

black sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Tree Nuts.)

1 bag

slaw mix

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains: Gluten, Wheat;)

2 tsp

salt

Nutritional Values

per serving

Calories2390 kcal

Fat28.4 g

of which saturates4.9 g

Carbohydrate28 g

of which sugars12.6 g

Protein46.9 g

Sodium1300 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Chopping board

•Knife

•Large Bowl

•Plate

•Shallow Dish

•Large Non-Stick Pan

Cooking Steps

1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes, or until tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the sweet potato is roasting, trim the sugar snap peas then thinly slice lengthways. Roughly chop the coriander. Juice the lime into a large bowl. Add the garlic aioli and Japanese dressing to the lime juice and stir to combine.

3

Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a shallow bowl, combine the sesame seeds, black sesame seeds, plain flour, the salt and a good pinch of pepper. Coat each chicken steak in the sesame-flour mixture, then set aside on a plate.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. Repeat with the remaining chicken. TIP: The chicken is cooked when it is no longer pink inside.

5

While the chicken is cooking, add the sugar snap peas and slaw mix to the dressing in the large bowl. Toss well to coat. TIP: Toss the slaw just before serving to keep it crisp.