Macadamia and lemon crusted chicken
Ready in around 25 mins
- Energy: 2237kj (534Kcal)
- Protein: 53g
- Carbohydrate: 23g
- Fat: 13g
- Contains: Tree Nuts, Milk, Egg
PREHEAT OVEN TO 210℃ (FAN BAKE). BOIL THE KETTLE.
1. TO COOK THE MACADAMIA CRUSTED CHICKEN AND POTATOES:
Line an oven tray with baking paper. Remove the chicken breasts from their packaging, pat dry with a paper towel and place on the tray. Spread the macadamia nut crumb evenly over the chicken, pressing firmly into the chicken. Add the potatoes to the tray. Spray with oil, season with salt and pepper and bake in the oven for 20-22 mins until chicken is cooked through. Remove from the oven and allow the chicken to rest for 1-2 mins before slicing.
2. TO COOK THE BROCCOLINI:
Pour boiling water from the kettle into a pot and place over a high heat. Trim the woody ends off the broccolini and discard. Once boiling add the broccolini and blanch for 2 mins. Add the peas and cook for 1 min. Drain well into a colander. Remove the mint leaves from their stalks, chop roughly and set aside.
3. TO ASSEMBLE THE MUSTARD POTATOES:
Place the roasted potatoes into a salad bowl with the rocket. Add half the creamy mustard dressing and toss to combine. Season with salt and pepper.
Spoon creamy mustard potatoes onto plates with the broccolini and peas. Top with sliced macadamia chicken breast and sprinkle with chopped mint. Serve with remaining creamy mustard dressing on the side.
- 1 pack of free-range chicken breasts
- 1 pack of steamed gourmet potatoes
- 1 sachet of macadamia and lemon crumb
- 1 pot of creamy mustard dressing
- 1 pot of peas
- 1 bag of broccolini
- 1 bag of rocket
- 1 bag of mint