Crumbed Chicken Strips & Garlic Veggies
with Zesty Mayo
You think you know crumbed chicken? Think again! With our Aussie spice blend in the mix, it goes from tasty to totally irresistible. Paired with a nutritious assortment of vegetables and zesty mayo for extra creamy deliciousness, you'll be talking about this long after you've scooped up the final crumbs.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 bag
baby broccoli
½
lemon
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
2 clove
garlic
1
courgette
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice carrot and courgette into half-moons. Trim baby broccoli. • Zest lemon to get a pinch, then slice into wedges.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a small bowl, combine lemon zest and 1/2 the mayonnaise. Season to taste. • Cut chicken breast into 2cm strips.
Little cooks: Take charge by combining the zest and mayo!
• In a medium bowl, combine Aussie spice blend and the remaining mayonnaise. Add chicken strips and toss to coat. • In a second medium bowl, add panko breadcrumbs. • Coat handfuls of chicken in the panko breadcrumbs, then transfer to a plate.
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 them after.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook courgette, carrot and baby broccoli, tossing, until tender, 5-6 minutes. • Add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add a squeeze of lemon juice. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
• Wipe out and return frying pan to high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide crumbed chicken strips and garlic veggies between plates. • Serve with zesty mayo and any remaining lemon wedges. Enjoy!