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Herby Chicken

Herby Chicken

with Creamy Potato Salad

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This herb-crusted weeknight wonder tastes like a bright 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!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit


½ tbsp

Dijon Mustard

(ContainsMustard, Sulphites)

4 tbsp


(ContainsMustard, Sulphites, Egg)

½ cup

Italian Breadcrumbs

(ContainsSulphites, Egg, Milk, Sesame, Soy, Gluten)

300 g

Red Potato

113 g

Sugar Snap Peas

7 g


Not included in your delivery

½ tsp


1 tbsp


1 tsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber6 g
Protein48 g
Cholesterol150 mg
Sodium1660 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.
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Pot
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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). Zest, then juice half the lemon (whole lemon for 4ppl). Cut any remaining lemon into wedges.


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.


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.


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.)


Whisk together remaining mayo, Dijon, lemon zest and juice, remaining dill 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.


Divide creamy potato salad and chicken between plates. Squeeze over a lemon wedge, if desired.