Herby Chicken
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Herby Chicken

Herby Chicken

with Creamy Potato Salad

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!

Allergens:
Egg
Mustard
Barley
Milk
Oats
Rye
Sesame
Soy
Wheat

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

Preparation Time35 minutes
Cooking Time13 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Lemon

½ tbsp

Dijon Mustard

4 tbsp

Mayonnaise

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

8 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

250 g

Red Potato

113 g

Sugar Snap Peas

7 g

Dill

Not included in your delivery

½ tsp

Sugar*

1 tsp

Salt*

0.13 tsp

Salt and Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories660 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber5 g
Protein46 g
Cholesterol150 mg
Sodium2020 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium100 mg
Iron3 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

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

Instructions

PREP
1

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.

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 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.

FINISH & SERVE
6

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