Almond-Crusted Chicken Thighs
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Almond-Crusted Chicken Thighs

Almond-Crusted Chicken Thighs

with Creamy 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 creamy sweet potato mash and garlicky Brussels sprouts.

Family Friendly

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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

28 g

Almonds, sliced

(Contains Almonds)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


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

2 unit(s)

Sweet Potato

2 unit(s)

Garlic, cloves

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

56 mL


(Contains Milk)

170 g

Brussels Sprouts

Not included in your delivery

1 tbsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories800 kcal
Fat47 g
Saturated Fat18 g
Carbohydrate57 g
Sugar12 g
Dietary Fiber11 g
Protein39 g
Cholesterol205 mg
Sodium810 mg
Trans Fat1 g
Potassium1450 mg
Calcium175 mg
Iron4.5 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
Parchment Paper
Baking Sheet
Potato Masher
Large Pot


Prep and make breading
  • 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 breading to a shallow dish.
  • Season with salt and pepper, then stir to combine.
Prep and coat chicken
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Coat all over with mayo.
  • Working with one chicken thigh at a time, press both sides into almond-panko breading 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
  • 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 and cream into sweet potatoes until smooth. Season with salt and pepper, to taste.
Cook Brussels Sprouts
  • Meanwhile, thinly slice Brussels sprouts
  • Peel, then mince or grate garlic.
  • Reheat the same pan (from step 1) over medium.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
  • Add sliced Brussels sprouts, 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 Brussels sprouts, creamy sweet potato mash and almond-crusted chicken between plates.

If you've opted to get chicken thighs, skip the step to butterfly, then prep and cook them in the same way the recipe instructs you to cook the chicken breasts.**