Herby Chicken
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Herby Chicken

Herby Chicken

with Creamy Potato Salad

This herb-crusted weeknight wonder tastes like a springy take on chicken and stuffing, but it's made in about half the time. Served with creamy potato salad, it will quickly turn into a family favourite!

Allergens:
Mustard
Sulphites
Egg
Milk
Sesame
Soy
Gluten

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

1 unit

Lemon

½ tbsp

Dijon Mustard

(Contains Mustard, Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

½ cup

Italian Breadcrumbs

(Contains Egg, Milk, Sesame, Soy, Sulphites, Gluten)

300 g

Red Potato

113 g

Sugar Snap Peas

7 g

Dill

2 unit

Green Onion

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

1 tsp

Salt*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3054 kJ
Calories730 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate56 g
Sugar7 g
Dietary Fiber7 g
Protein48 g
Cholesterol150 mg
Sodium1670 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.

Utensils

Zester
Large Pot
Strainer
Measuring Spoons
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

PREP
1

Before starting, wash and dry all produce.Dill Guide for Step 1 (dbl for 4ppl): 1 tsp mildly dilly, 1/2 tbsp medium-dilly and 1 tbsp extra-dilly Cut potatoes into 1/2-inch pieces. Trim, then cut snap peas in half. Finely chop 1/2 tbsp dill. (NOTE: Reference Dill Guide). Thinly slice green onions. Zest, then juice half the lemon (1 lemon for 4ppl). Cut remaining lemon into wedges.

COOK POTATOES & SNAP PEAS
2

Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until tender-crisp, 8-10 min. Add snap peas and cook until potatoes and snap peas are fork-tender, 1-2 min. Drain and transfer veggies to a plate. Set aside to cool slightly.

COAT CHICKEN
3

While veggies cook, stir together half the mayo and half the dill in a medium bowl. Add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then cut lengthwise into 1/2-inch strips. Season strips with salt and pepper. Coat chicken all over with dill-mayo mixture. Working with one piece of chicken at a time, press both sides into breadcrumb mixture to coat completely. Shake excess breadcrumbs back into the shallow dish. Repeat with remaining chicken. Discard excess breadcrumbs.

COOK CHICKEN
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (NOTE: Cook chicken in two batches for 4 ppl, using 1 tbsp oil per batch.)

MAKE POTATO SALAD
5

Whisk remaining mayo with Dijon, lemon zest and juice, remaining dill, half the green onions and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Add potatoes and snap peas and toss to combine. Season with salt and pepper.

FINISH & SERVE
6

Divide creamy potato salad and chicken between plates. Sprinkle with remaining green onions. Squeeze over a lemon wedge, if desired.

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