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Panko-Crusted Chicken

Panko-Crusted Chicken

with Roasted Sweet Potatoes, Cranberries and Arugula Salad

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Everything tastes better when cheese is involved, and chicken is no exception. In this recipe, the salad benefits from the creaminess of crumbed goat cheese. Combined with roasted sweet potatoes, peppery arugula, and tart cranberries is hard to beat.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

340 g

Sweet Potato, cubes


¼ cup

Goat Cheese


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

56 g

Red Onion

1 unit


1 unit

Chicken Broth Concentrate

56 g

Baby Arugula

¼ cup

Dried Cranberries

1 tbsp


1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

¼ cup

Panko Breadcrumbs


Not included in your delivery


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2954 kJ
Calories706 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate71 g
Sugar26 g
Dietary Fiber10 g
Protein49 g
Cholesterol124 mg
Sodium806 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Shallow Dish
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the sweet potatoes and chicken). Start prepping when the oven comes up to temperature!


Wash and dry all produce.* Zest, then juice half the lemon. (1 lemon for 4 ppl). Cut the remaining lemon into wedges. On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of oven, stirring halfway through cooking, until the potatoes are tender and golden-brown, 20-22 min.


Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. Pour the panko into a shallow dish. Coat the chicken all over with the mayo. Working with one breast at a time, press each piece of chicken into the panko to coat completely.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Pan-fry until golden-brown, 3-4 min per side. Transfer the chicken to the baking sheet with the sweet potatoes. Bake in the centre of the oven until chicken is cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 165°F, as size may vary.**)


Meanwhile, heat the same pan over medium heat. Add 1 tbsp butter (double for 4 ppl) then the onions. Cook until softened, 3-4 min. Increase the heat to medium-high. Add the broth concentrate(s), lemon zest, 1 1/2 tsp honey (double for 4 ppl) and 1/2 cup water (double for 4 ppl). Stir together, until slightly thickened, 2-3 min.


Meanwhile, in a large bowl, whisk together the mustard, 1 tbsp lemon juice (double for 4 ppl) and remaining honey with a drizzle of oil. Season with salt and pepper. Toss in the sweet potatoes, arugula and cranberries.


Divide the panko-crusted chicken and arugula salad between plates. Sprinkle the goat cheese over the salad. Drizzle the pan sauce over the chicken. Squeeze over a lemon wedge, if desired.