Panko-Crusted Chicken with Roasted Sweet Potato and Vegetables
with pumpkin seeds, feta & crema di balsamico
This recipe provides 280g vegetables per serving.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Courgette
½ piece
Yellow carrot
½ piece
Romano pepper
75 g
Sweet potato
½ sachet(s)
Black sesame seeds
(Contains Sesame)
7.5 g
Panko breadcrumbs
(Contains Wheat)
1 piece
Chicken breast
5 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
20 g
Arugula
7.5 milliliters
Basil crème
4 milliliters
Crema di balsamico
(Contains Sulphites)
25 g
Feta
(Contains Milk)
½ sachet(s)
Middle Eastern spice mix
Not included in your delivery
1 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the courgette and carrot into crescents, and cut the Romano pepper into strips. Slice the sweet potato into 1cm thick rounds.
- Spread the courgette, carrot, Romano pepper and sweet potato over a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper to taste.
- Put the vegetables in the oven to roast for 18 - 20 minutes.
- Mix the panko breadcrumbs with the black sesame seeds and the Middle Eastern spice mix in a deep plate.
- Slice the chicken breast lengthways into 3 strips, then dip it into the panko mixture.
Did you know... this meal contains chicken instead of red meat. Replacing red meat with chicken produces 20 - 26% fewer greenhouse gases!
- Heat a frying pan without any oil over high heat and toast the pumpkin seeds for 1 - 2 minutes, or until they start to pop. Remove from the pan and set aside.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the chicken for 2 - 3 minutes on each side, or until golden brown. The chicken doesn't have to be cooked through just yet.
- Put the chicken on the baking sheet next to the vegetables and bake for the last 5 minutes, or until the chicken is cooked through.
- Serve the arugula on plates, then drizzle over the basil créme and extra virgin olive oil to taste.
- Serve the vegetables and chicken on the arugula. Drizzle the crema di balsamico over the vegetables.
- Crumble over the feta and garnish with the pumpkin seeds.