Golden Breaded Chicken

Golden Breaded Chicken

with Sweet Potato Wedges and Honey Mustard

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A twist on a simple chicken dinner that the whole family will love. Sweet and zesty honey mustard is a delicious dip for tender breaded chicken and sweet potatoes alike. Do your kiddos love chicken fingers? Thickly cut the chicken into sticks they can grab, dip and devour.

Tags:Easy Clean-upFamily Friendly

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

340 g

Sweet Potato

66 g

Mini Cucumber

1 tbsp

Southwest Spice Blend

½ cup

Panko Breadcrumbs


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp


2 tbsp

Dijon Mustard


1 tbsp

Red Wine Vinegar


56 g

Spring Mix

Not included in your delivery

3 tbsp


½ tsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories750 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate59 g
Sugar10 g
Dietary Fiber7 g
Protein45 g
Cholesterol135 mg
Sodium1150 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt, pepper and half the Southwest Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.


While sweet potatoes roast, add panko to a shallow dish. 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. Add chicken, remaining Southwest Seasoning and mayo to a medium bowl, then toss to coat. Working with one chicken breast at a time, press both sides into panko to coat completely.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then breaded chicken. Pan-fry until golden-brown, 1-2 min per side. (TIP: Cook in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer chicken to a parchment-lined baking sheet. Roast chicken in the top of the oven until cooked through, 12-14 min.**


While chicken roasts, add honey and 1 1/2 tbsp Dijon (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.


Add vinegar, remaining Dijon, 1/2 tsp sugar and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.


Thinly slice cucumbers. Add spring mix and cucumbers to the large bowl with dressing, then toss to combine. Thinly slice chicken. Divide chicken, sweet potatoes and salad between plates. Serve honey-mustard on the side, for dipping.