HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAlmond Crusted Chicken
Almond-Crusted Chicken

Almond-Crusted Chicken

with Sweet Potato Maple Mash

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Making almond and panko coated crispy chicken is surprisingly quick and easy when you follow our few simple steps. Your end product will be savoury and crunchy almond-panko coated chicken breast with a smooth sweet potato maple mash and flavour-packed garlicky beans.

Allergens:Tree Nut/NoixWheat/BléEgg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¼ cup

Panko Breadcrumbs


2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

340 g

Sweet Potato

2 tbsp

Maple Syrup

6 g


170 g

Green Beans

Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate56 g
Sugar17 g
Dietary Fiber9 g
Protein45 g
Cholesterol165 mg
Sodium570 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Sheet
Paper Towel
Parchment Paper
Medium Pot
Garlic Press
Potato Masher
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Finely chop almonds. Heat a large non-stick pan over medium-high heat. When hot, add almonds to dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a shallow dish. Add 1/2 tbsp oil (dbl for 4ppl), then panko, to the same pan. Toast, stirring often, until golden, 1-2 min. Remove pan from heat. Add toasted panko to the shallow dish with almonds. Season with salt and pepper. Stir to combine.


Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up chicken like a book. Coat chicken all over with mayo. Press firmly into almond-panko mixture and cover all sides. Transfer coated chicken breasts to a parchment-lined baking sheet and drizzle over 1/2 tbsp oil (dbl for 4ppl).


Bake chicken in middle of oven, until golden-brown and cooked through, 20-25 min.** Meanwhile, combine sweet potatoes with 2 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. (NOTE: Use same for 4ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 12-15 min.


While sweet potato cooks, trim beans. Peel, then mince or grate garlic. Heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.


When sweet potatoes are done, drain and return them to the same pot. Using a masher, mash in 1 tbsp maple syrup and 1 tbsp butter (dbl both for 4ppl), until smooth. Season with salt and pepper.


Divide garlic-green beans, sweet potato maple mash and almond-crusted chicken between plates.