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Almond-Crusted Chicken
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Almond-Crusted Chicken

Almond-Crusted Chicken

with Sweet Potato Mash

Making crispy, almond- and panko-coated chicken is surprisingly easy when you follow our simple steps. The end result? Crunchy, savoury chicken served with a smooth maple sweet-potato mash and garlicky zucchini.

Tags:
Family Friendly
Allergens:
Almonds/Amandes
Wheat
Egg
Mustard
Milk

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

Preparation Time40 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

28 g

Almonds, sliced

(Contains Almonds/Amandes)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

340 g

Sweet Potato

2 unit

Garlic, cloves

200 g

Zucchini

1 tbsp

Chicken Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories750 kcal
Fat42 g
Saturated Fat8 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber8 g
Protein47 g
Cholesterol150 mg
Sodium1040 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.

Utensils

Large Non-Stick Pan
Shallow Dish
Measuring Spoons
Paper Towel
Baking Sheet
Parchment Paper
Large Pot
Potato Masher
Peeler
Colander

Instructions

Prep and make breading
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Finely chop almonds. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then panko and almonds. Toast, stirring often, until golden, 2-3 min. Remove the pan from heat.Transfer almond-panko mixture to a shallow dish. Season with salt and pepper, then stir to combine.

Prep and coat chicken
2

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with chicken salt and pepper. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into almond-panko mixture to coat completely.

Roast chicken
3

Transfer coated chicken to a parchment-lined baking sheet and drizzle with 1/2 tbsp oil (dbl for 4 ppl).Roast chicken in the middle of the oven until golden-brown and cooked through, 18-20 min.**

Make sweet potato mash
4

Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat. Mash 1 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper, to taste.

Cook zucchini
5

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then mince or grate garlic. Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 1-2 min.

Finish and serve
6

Divide garlic zucchini, sweet potato mash and almond-crusted chicken between plates.