Lemony Crumbed Chicken & Creamy Pesto
with Fetta Salad & Sweet Potato Fries
Coat juicy chicken breast with a zesty crumb for a dinner sure to please. Pop some sweet potato wedges in the oven and whip up a creamy fetta salad with sweet bursts of cherry tomato and a tangy Dijon dressing, and your sides will get a big tick of approval, too!
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
sweet potato
1
carrot
½ punnet
snacking tomatoes
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
½ sachet
lemon pepper seasoning
1 bag
mixed salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
½ packet
Dijon mustard
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, grate carrot. Halve snacking tomatoes (see ingredients). • Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until even in thickness, about 1cm-thick.
• In a shallow bowl, combine plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, lemon pepper seasoning (see ingredients) and a pinch of salt and pepper. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside.
• In a large frying pan, heat enough olive oil to cover the base over medium-high heat. When oil is hot, cook crumbed chicken, in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.
• While chicken is cooking, combine Dijon mustard (see ingredients), white wine vinegar and some olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. • Season, then add mixed salad leaves, carrot and tomatoes. Toss to coat.
• Slice lemony crumbed chicken. • Divide chicken, salad and sweet potato wedges between plates. Crumble fetta cubes over salad. • Serve with creamy pesto dressing. Enjoy!