Herby Chicken & Almond Crumb Sprinkle
with Sesame Pumpkin & Beetroot Salad
Another air-fryer friendly recipe is on the menu tonight. Garlic and herb chicken and sesame veggies will crisp up to perfection in the air fryer, while you whip up a quick almond crumb in a frying pan. Plate it all up and watch how the pangrattato takes this simple salad to new heights!
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
1
beetroot
1 packet
Peeled & Chopped Pumpkin
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
2 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Cut beetroot into 1cm chunks. • In a large bowl, combine beetroot, peeled & chopped pumpkin, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper. • Set air fryer to 200°C. Place beetroot and pumpkin into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes. Transfer to a bowl and set aside to cool slightly.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with sesame seeds and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • in a medium bowl, combine chicken, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. • Once veggies are done, place chicken into air fryer basket and cook, until browned and cooked through, 15-18 minutes (cook in batches if needed).
TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until browned and cooked through, 3-5 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, finely chop garlic and roasted almonds. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden, 3 minutes. Add garlic and almonds and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• To bowl with roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Gently toss to combine and season to taste. • Slice chicken. • Divide sesame pumpkin and beetroot salad between plates. Top with chicken, spooning over almond-crumb pangrattato. • Serve with mayonnaise. Enjoy!