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Sweet Mustard Crumbed Chicken
Sweet Mustard Crumbed Chicken

Sweet Mustard Crumbed Chicken

with Roast Veggie Toss & Creamy Pesto

Allergens:
Gluten
•Wheat
•Eggs
•Milk
•Walnut

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 Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Pepitas

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

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)

1

Brown Onion

330 g

Chicken Breast

2

Sweet Potato

1 sachet

Nan's Special Seasoning

1

Beetroot

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories598 kcal
Energy (kJ)2500 kJ
Fat24.6 g
of which saturates3.4 g
Carbohydrate45.5 g
of which sugars16.7 g
Dietary Fibre11.8 g
Protein47.6 g
Sodium567 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat the oven to 240°C/220°C fan-forced. • Cut beetroot into small cubes. Cut brown onion into thick wedges. Cut sweet potato into bite sized chunks.

2

• Place beetroot, onion and sweet potato on a lined oven tray. Drizzle with olive oil, season with Nan's special seasoning, salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3

• While the veggies are roasting, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and a good pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, then into the egg, and finally into the panko breadcrumbs. Set aside on a plate.

4

• When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a medium frying pan over medium-high heat. • Cook crumbed chicken in batches, until golden and cooked through (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate.

5

• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add the roasted veggies and spinach & rocket mix (see ingredients). Toss to combine. Season to taste.

6

• Divide the roast veggie toss between bowls. • Top with smokey crumbed chicken. • Sprinkle with pepitas and drizzle with creamy pesto dressing to serve. Enjoy!

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