Crumbed Chicken & Golden Potato Rounds
with Pear Salad & Dill-Parsley Mayo
Crusted chicken, potato rounds and a bright pear salad - what more could you want when your dinner is this good and this easy!
This recipe is under 650kcal per serving.
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.
Ingredients
2
potato
1
pear
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
lemon pepper seasoning
1 packet
chicken breast
1 packet
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into 0.5cm-thick rounds. • Thinly slice pear into wedges.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. • Spread out in a single layer. Roast until tender, 25-30 minutes.
• Meanwhile, combine panko breadcrumbs (see ingredients), a pinch of salt and a drizzle of olive oil in a small bowl. • In a shallow bowl, combine lemon pepper seasoning, generous drizzle of olive oil and a pinch of salt. • Dip chicken into lemon pepper mixture to coat. Place skin side down on a second lined oven tray. • Spoon over panko, gently pressing down so it sticks.
TIP: Don't worry if some of the crumb falls off, you'll use it later! Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• Bake chicken until cooked through (when no longer pink inside) and the crumb is slightly golden, 12-16 minutes.
• While chicken is baking, to a medium bowl, combine a drizzle of vinegar and olive oil. Season. • Just before serving, add mixed salad leaves and pear, tossing to coat.
Little cooks: Take the lead by tossing the salad!
• Divide roasted potato rounds, crumbed chicken and pear salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!