Lemony Crumbed Chicken
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Lemony Crumbed Chicken

Lemony Crumbed Chicken

with Dill Dressing and Sweet Potatoes

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
Mustard
Egg
Milk

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
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 unit(s)

Sweet Potato

1 unit(s)

Lemon

cup

Panko Breadcrumbs

(Contains Wheat)

tbsp

Dijon Mustard

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

tbsp

Mayonnaise

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

unit(s)

Mini Cucumber

113 g

Baby Tomatoes

7 g

Dill

unit(s)

Sour Cream

(Contains Milk)

cup

Feta Cheese, crumbled

56 g

Spring Mix

Not included in your delivery

tbsp

Oil*

tsp

Salt*

tsp

Pepper*

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Nutrition Values

Calories340 kcal
Fat6 g
Saturated Fat1.5 g
Carbohydrate39 g
Sugar9 g
Dietary Fiber7 g
Protein31 g
Cholesterol130 mg
Sodium240 mg
Trans Fat0 g
Potassium1150 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

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

Instructions

ROAST SWEET POTATO
1

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.

PREP
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

CRUMB CHICKEN
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.

COOK CHICKEN
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.**

FINISH PREP & TOSS SALAD
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.

FINISH AND SERVE
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.

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