Almond Crusted Chicken Breast
with roast potatoes and tomato saladCalories
:
624 kcalProtein
:
51.8g proteinDifficulty
:
EasyProtein Rich
Eat Me First
Calorie Smart
Egg(s) not included
Allergens:
- Nuts
- Almonds
- Cereals containing gluten
- Wheat
- Egg
- Milk
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Tomato
5 grams
Parsley
2 unit(s)
Garlic
20 grams
Almonds
(Contains: Nuts, Almonds)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
40 grams
Salad Leaves
500 grams
Baby Potatoes
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
320 grams
Irish Chicken Breast
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2612 kJ
Energy (kcal)624 kcal
Fat29.7 g
of which saturates5.5 g
Carbohydrate41.4 g
of which sugars11.9 g
Dietary Fiber8.4 g
Protein51.8 g
Salt3.5 g
Potassium1040.3 mg
Calcium80.3 mg
Iron0.5 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks.
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, cut the tomato into small pieces.
- Just before serving, toss the salad leaves and tomato through the ranch dressing with salt and pepper to taste.
3
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Chop the almonds.
- Pop the breadcrumbs into a medium bowl along with the chopped parsley, garlic and almonds.
- Season with salt and pepper. Stir everything together until you have an even mix.
4
- Crack 1 egg (per 2P) into a deep plate and carefully mix with a fork.
- Lightly salt the chicken.
- Dip the chicken in the egg to coat evenly.
- Coat the chicken in the almond breadcrumb mix. IMPORTANT: Wash hands and equipment after handling raw chicken.
5
- Arrange the coated chicken on a separate lined baking tray.
- Drizzle a little oil over the chicken.
- Bake until the crumb is golden and the chicken is cooked through, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
6
- Serve the almond crusted chicken with roast potatoes and salad alongside.
