Almond-Crusted Chicken
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Almond-Crusted Chicken

with Sweet Potato Maple Mash

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!


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

28 g

Almonds, sliced

(Contains Almonds)

½ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

340 g

Sweet Potato, cubes

2 tbsp

Maple Syrup

170 g

Green Beans, trimmed

6 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

½ tbsp


1.13 tsp



Nutrition Values

Calories690 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate45 g
Sugar21 g
Dietary Fiber5 g
Protein46 g
Cholesterol165 mg
Sodium1520 mg
Trans Fat0.5 g
Potassium900 mg
Calcium125 mg
Iron3 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.



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.