Lemony Panko-Crusted Organic Chicken and Asparagus
with Roasted Potatoes and Creamy Dill Sauce- Wheat
- Mustard
- Egg
- Sulphites
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Fish
- Milk
- Mustard
- Sesame
- Tree nuts
- Peanuts
Ingredients: Yellow potato • Organic chicken breast • Asparagus • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lemon • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Organic Chicken Breast
350 g
Yellow Potato
1 unit(s)
Lemon
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
227 g
Asparagus
Not included in your delivery
0.13 tsp
Pepper*
0.63 tsp
Salt*
3.5 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Trim and discard bottom 1 inch from asparagus.
- Pat chicken dry with paper towels.
- To a medium bowl, add chicken and half the mayo. Season with salt and pepper, then toss to coat.
- In a shallow dish, combine panko, lemon zest and 1/2 tsp (1 tsp) salt.
- 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.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, then chicken. Pan-fry for 2-4 min per side, until golden. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Transfer chicken to an unlined baking sheet.
- Roast in the top of the oven for 10-12 min, until chicken is cooked through.**
-
Reheat the pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then asparagus. Cook for 4-5 min, stirring occasionally, until tender-crisp.
-
In a small bowl, combine Dill-Garlic Spice Blend, sour cream, lemon juice and remaining mayo. Set aside.
- Divide chicken, asparagus and potatoes between plates.
- Sprinkle feta over asparagus.
- Serve creamy dill sauce alongside for dipping.
- Squeeze a lemon wedge over chicken.
If you've opted to get organic chicken breasts, prep and sear in the same way the recipe instructs you to prep and sear chicken thighs, then increase the roast time to 10-12 min.**
