Seed-Crusted Chicken Breasts (FD)
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Seed-Crusted Chicken Breasts (FD)

Seed-Crusted Chicken Breasts (FD)

with Roasted Beets

Who knew pumpkin and sunflower seeds make for the perfect crisp crust! A dazzling side of roasted beets, carrots and mashed potatoes get topped with crumbled goat cheese for layers of texture and flavour.

Tags:
Discovery
Allergens:
Wheat
Milk
Egg
Mustard

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Beet

28 g

Seed Blend

(May contain Soy, Tree nuts, Peanuts, Milk, Mustard, Sesame, Sulphites, Wheat, Egg)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Goat Cheese

(Contains Milk)

1 unit(s)

Carrot

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 unit(s)

Honey

2 unit(s)

Russet Potato

1 unit(s)

Sour Cream

1 tbsp

Chicken Salt

(May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

7 g

Thyme

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Oil*

2 tbsp

Unsalted Butter*

¼ tsp

Salt*

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Nutrition Values

Calories980 kcal
Fat51 g
Saturated Fat16 g
Carbohydrate79 g
Sugar20 g
Dietary Fiber8 g
Protein54 g
Cholesterol190 mg
Sodium1320 mg
Trans Fat1 g
Potassium2100 mg
Calcium125 mg
Iron4.5 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.

Utensils

Parchment Paper
Baking Sheet
Shallow Dish
Measuring Spoons
Large Pot
Potato Masher
Colander

Instructions

Roast veggies
1

Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then cut carrot into 1/4-inch coins. Peel, then cut beet into 1/2-inch pieces. (TIP: We suggest using gloves when prepping beets!) Add carrots, beets, thyme, half the honey and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 22-25 min.

Prep chicken
2

Meanwhile, roughly chop seed blend. Combine chopped seeds, chicken salt and panko in a shallow dish. Pat chicken dry with paper towels, then season all over with salt and pepper. Coat chicken with mayo. Working with one breast at a time, press both sides into seed mixture to coat completely.

Bake chicken
3

Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the top of the oven, flipping halfway through, until cooked through, 15-18 min.**

Cook potatoes
4

Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Finish potatoes
5

Drain and return potatoes to the same pot, off heat. Roughly mash sour cream, half the goat cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.

Finish and serve
6

Divide chicken, mash and veggies between plates. Crumble remaining goat cheese over veggies. Drizzle remaining honey over chicken.