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

Almond-Crusted Chicken

with Sweet Potato Maple Mash

Read more

This decadent dish takes juicy chicken and wraps it in a nutty, crispy almond and panko coating, which is then paired with a sweet potato maple mash on the side. Dinner is definitely served!

Allergens:Tree nutsGlutenEggSulphitesMustardMilk

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

28 g

Almonds, sliced

(ContainsTree nuts)

¼ cup

Panko Breadcrumbs


2 tbsp


(ContainsEgg, Sulphites, Mustard)

340 g

Sweet Potato, cubes


1 tbsp

Maple Syrup

170 g

Green Beans

6 g


Not included in your delivery

2 tbsp

Unsalted Butter*


½ tbsp



Salt and Pepper*

1.13 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories790 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate69 g
Sugar28 g
Dietary Fiber10 g
Protein47 g
Cholesterol165 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 425°F (to bake chicken). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* 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-brown, 1-2 min. Transfer almonds to a shallow dish. In same pan, add 1/2 tbsp oil (dbl for 4 ppl), then 1/4 cup panko (dbl for 4 ppl). Toast, stirring often, until golden-brown, 1-2 min. Remove pan from heat. To the same dish, add toasted panko, 1/8 tsp salt (dbl for 4 ppl) and 1/8 tsp pepper (dbl for 4 ppl). Stir to combine.


Pat chicken dry with paper towel. 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 each breast firmly into almond-panko mixture and cover both sides. On a parchment-lined baking sheet, arrange coated chicken breasts.


Drizzle each breast with 1 tsp oil. Bake chicken in the middle of oven, until golden-brown and cooked through, 20-25 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, in a medium pot, combine sweet potatoes with 3 cups water (dbl for 4 ppl) and 1 tsp salt (dbl for 4 ppl). Cover and bring to a boil over high heat. Cook, until sweet potatoes are fork-tender, 12-15 min.


Meanwhile, peel, then mince or grate garlic. Cut stems off beans, if needed. Heat the same pan over medium-high heat. When pan is hot, add 1 tbsp butter (dbl for 4 ppl), then beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper.


When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Using a fork or potato masher, mash maple syrup and 1 tbsp butter (dbl for 4 ppl) into potatoes until smooth. Season with salt and pepper.


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