Almond-Crusted Chicken
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Almond-Crusted Chicken

Almond-Crusted Chicken

with Creamy 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 creamy potato mash and garlicky broccoli.


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)

350 g

Yellow Potato

2 unit

Garlic, cloves

227 g

Broccoli, florets

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.06 tsp


0.13 tsp


¼ cup


(Contains Milk)


Nutrition Values

Calories840 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber8 g
Protein51 g
Cholesterol170 mg
Sodium490 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 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 salt and pepper.Coat 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 mash

Meanwhile, peel, then cut potatoes into 1/2-inch pieces.Add 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 potatoes to the same pot, off heat.Mash 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until smooth. Season with salt and pepper, to taste.

Cook broccoli

Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic.Heat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) butter, swirl the pan until melted, 1 min. Add broccoli, garlic, Zesty Garlic Blend and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.

Finish and serve

Divide garlic broccoli, creamy mash and almond-crusted chicken between plates.