Seed-Crusted Chicken Breasts (FD)
with Roasted Beets- Wheat
- Milk
- Egg
- Mustard
- Sulphites
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Fish
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.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Beet
28 g
Seed Blend
(May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Gluten, Wheat)
½ cup
Goat Cheese, crumbled
(Contains: Milk)
1 unit(s)
Carrot
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish)
1 unit(s)
Honey
2 unit(s)
Russet Potato
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
7 g
Thyme
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.**
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.
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.
Divide chicken, mash and veggies between plates. Crumble remaining goat cheese over veggies. Drizzle remaining honey over chicken.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the seed-crusted chicken, praising its crunch and moisture. The honey-glazed vegetables were a hit, especially the beet and goat cheese combo.
- Ease of prep: Some found it took longer than expected, with multiple steps and vegetable prep. Consider starting veggies before chicken for better timing.
- Suggestions: Add more vegetables, particularly beets and carrots. Consider reducing salt in the chicken coating and adding a pan gravy for extra flavor.
- Portions: Several noted small vegetable portions; consider supplementing with extra carrots and beets for a more balanced meal.
- Texture: The seed crust provided a delightful crunch, while the chicken remained juicy inside. Roasting times for beets may need adjustment.
