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Lemony Crumbed Chicken

Lemony Crumbed Chicken

with Dill Dressing and Sweet Potatoes

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Coat tender chicken thighs with a zesty crumb, for a dinner that's sure to please. With sweet potato wedges, fresh salad, a tangy mustard dressing, and a creamy dill sauce for dipping, this meal is the best of the best!

Allergens:Wheat/BléMustard/MoutardeSulphites/SulfiteEgg/OeufMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Thighs/Leg

680 g

Sweet Potato

1 unit

Lemon

1 cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

4 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Sulphites/Sulfite, Egg/Oeuf)

66 g

Mini Cucumber

113 g

Grape Tomatoes

7 g

Dill

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Feta Cheese

(ContainsMilk/Lait)

113 g

Spring Mix

Not included in your delivery

7 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories820 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate56 g
Sugar10 g
Dietary Fiber8 g
Protein42 g
Cholesterol195 mg
Sodium910 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut the sweet potatoes into 1-inch thick wedges. Toss sweet potatoes with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-23 min.

2

While the sweet potatoes roast, zest then juice half the lemon. Cut remaining lemon into wedges. Add chicken to a medium bowl and pat dry with paper towels and season with salt and pepper.

3

Combine panko, lemon zest and 1/2 tsp salt in a shallow dish. Coat chicken all over with half the mayo. Working with one piece of chicken at a time, press both sides into panko to coat completely. Transfer coated chicken to a plate.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil, then half the chicken. Pan-fry, until golden-brown, 2-3 min per side. Carefully wipe the pan clean, and repeat with another 1 1/2 tbsp oil, then remaining chicken. Transfer chicken to a foil-lined baking sheet. Bake in the top of oven, until chicken is cooked through, 12-14 min.**

5

While the chicken bakes, thinly slice the cucumber. Halve the tomatoes. Roughly chop the dill. Combine the dill, sour cream and remaining mayo in a small bowl. Set aside. Whisk together the Dijon mustard, lemon juice and 2 tbsp oil in a large bowl. Season with salt and pepper. Add the spring mix, tomato and cucumber and toss to coat.

6

Divide the crumbed chicken, salad and sweet potato wedges between plates. Sprinkle feta over the salad. Serve with the creamy dill sauce for dipping. Squeeze a lemon wedge over the chicken if desired.