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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Courgette
½ piece
Yellow carrot
½ piece
Romano pepper
75 g
Sweet potato
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
7.5 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
1 piece
Chicken breast
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
20 g
Arugula
7.5 milliliters
Basil crème
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
25 g
Feta
(Contains: Melk (inclusief lactose))
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.
