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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.**
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.
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.
