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.

Family Friendly

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

Preparation Time40 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

28 g

Almonds, sliced

(Contains Almonds)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


(Contains Egg, Mustard)

340 g

Sweet Potato

2 unit

Garlic, cloves

200 g


1 tbsp

Chicken Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


0.13 tsp



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.


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


Prep and make breading

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 (1 tbsp) oil, 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

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

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

Make sweet potato mash

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 (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.

Cook zucchini

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 (2 tbsp) oil, then zucchini. Cook, stirring often, until tender-crisp, 3-4 min.Add garlic. Cook, stirring often, until fragrant, 1-2 min.

Finish and serve

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