Lemony Crusted Chicken Breasts
with Dill Dressing and Sweet Potatoes
Coat tender chicken breasts 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
340 g
Sweet Potato
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ tbsp
Dijon Mustard
(Contains Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
80 g
Tomato
1 tsp
Dill-Garlic Spice Blend
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Spring Mix
Not included in your delivery
3.5 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Add chicken and half the mayo to a medium bowl. Season with salt and pepper, the toss to coat.
Combine panko, lemon zest and 1/2 tsp salt in a shallow dish. Working with one piece of chicken at a time, press both sides into panko to coat completely. Transfer crusted chicken to a plate.
Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)Transfer chicken to a foil-lined baking sheet. Roast in the top of oven until chicken is cooked through, 12-14 min.**
Meanwhile, cut tomato into 1/2-inch pieces. Combine Dill-Garlic Spice Blend, sour cream and remaining mayo in a small bowl. Set aside. Whisk together lemon juice, 1/2 tbsp Dijon and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and tomatoes, then toss to coat.
Divide crusted chicken, salad and sweet potatoes between plates. Sprinkle feta over salad. Serve creamy dill sauce alongside for dipping. Squeeze a lemon wedge over chicken, if desired.
