Lemony Crusted Chicken Breasts
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemony Crusted Chicken Breasts

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!

Family Friendly

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


serving amount

2 unit

Chicken Breasts

340 g

Sweet Potato

1 unit


½ cup

Panko Breadcrumbs

(Contains Wheat)

½ tbsp

Dijon Mustard

(Contains Mustard)

2 tbsp


(Contains Egg, Mustard)

80 g


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


0.63 tsp


0.13 tsp



Nutrition Values

Calories865 kcal
Fat49 g
Saturated Fat10 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber8 g
Protein49 g
Cholesterol135 mg
Sodium670 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.


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


Roast sweet potatoes

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.

Crust chicken

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.

Cook chicken

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.**

Make dill sauce and toss salad

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.

Finish and serve

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.