Mustardy Crumbed Chicken
with Sweet Potato Wedges & Garden Salad
This meal is a collection of all of our favourite flavours that just seem to give off the best golden crunch. Coat chicken in mustard and then pop it into the pan to watch them crisp up to golden perfection. Pair your chicken with some golden sweet potato wedges and a bright salad and thank us later!
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
sweet potato
1 punnet
snacking tomatoes
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 sachet
Aussie spice blend
1 packet
chicken breast
1 packet
Dijon mustard
1 packet
garlic aioli
(Contains Egg;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• 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, halve snacking tomatoes. • In a small bowl, combine panko breadcrumbs (see ingredients) and brown mustard seeds.
• In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast, turning to coat. • Place chicken breast on a second lined oven tray. In a second small bowl, combine Dijon mustard and garlic aioli. Spread half the mustard aioli over top of the chicken. • Spoon over panko mixture, gently pressing so it sticks.
• Drizzle chicken with olive oil. • Bake until crumb is golden and chicken is cooked through, 16-20 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is baking, in a second medium bowl, combine a drizzle of vinegar and olive oil. Season to taste. • Just before serving, add snacking tomatoes and mixed salad leaves. Toss to coat.
• Divide wedges, mustardy crumbed chicken and garden salad between plates. • Serve with remaining mustard aioli. Enjoy!