Golden Breaded Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Golden Breaded Chicken

Golden Breaded Chicken

with Sweet Potato Wedges and Honey Mustard

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.

Family 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 Time


serving amount

280 g

Chicken Thighs

340 g

Sweet Potato

80 g


56 g

Spring Mix

½ tbsp

Seasoned Salt

½ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp


2 tbsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

3 tbsp


½ tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories800 kcal
Fat42 g
Saturated Fat8 g
Carbohydrate65 g
Sugar10 g
Dietary Fiber7 g
Protein40 g
Cholesterol155 mg
Sodium2060 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Small Bowl
Large Bowl


Roast sweet potato wedges

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 half the seasoned salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.

Prep and coat chicken

While sweet potato wedges roast, add panko and Parmesan to a shallow dish. Pat chicken dry with paper towels. Season both sides with remaining seasoned salt and pepper. Add chicken and mayo to a medium bowl, then toss to coat. Working with one piece of chicken at a time, press both sides into panko mixture to coat completely.

Cook chicken

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. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.) Transfer chicken to another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.**

Make honey mustard

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.

Make dressing

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

Finish and serve

Cut tomato into bite-sized pieces. Add spring mix and tomatoes to the large bowl with dressing, then toss to combine. Thinly slice chicken. Divide chicken, sweet potato wedges and salad between plates. Serve honey mustard on the side for dipping.