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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
½ head
broccoli
1
lemon
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
chicken breast strips
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
2 clove
garlic
1 sachet
Aussie Spice Blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop the stalk. • Zest lemon to get a pinch, then slice into wedges.
• In a small bowl, combine lemon zest and 1/2 the mayonnaise. Season to taste.
• In a medium bowl, combine Aussie spice blend and the remaining mayonnaise. Add chicken breast 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.
• Heat a large frying pan over high heat with a generous drizzle of olive oil. When oil is hot, cook crumbed chicken until golden, 2 minutes each side. • Transfer chicken to a lined oven tray, then bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook broccoli and carrot, tossing, until tender, 5-6 minutes. • Add baby spinach leaves, the butter and garlic and cook until wilted and fragrant, 1 minute. • Remove from heat, then add a squeeze of lemon juice. Season with salt and pepper.
TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
• Divide crumbed chicken strips and garlic veggies between plates. • Serve with zesty mayo and any remaining lemon wedges. Enjoy!