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Lemon and Herb Crusted Chicken

Lemon and Herb Crusted Chicken

with pesto roasted veg
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Get 50% off your first box!
Calories
: 
591 kcal
Protein
: 
46.7g protein
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Cereals containing gluten
  • Wheat
Serving amount

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Bell Pepper

1 sachet(s)

Dried Oregano

320 grams

Irish Chicken Breast

1 unit(s)

Lemon

500 grams

Baby Potatoes

1 unit(s)

Onion

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

30 grams

Green Pesto

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2473 kJ
Energy (kcal)591 kcal
Fat26 g
of which saturates3.9 g
Carbohydrate47 g
of which sugars16.8 g
Dietary Fiber11.6 g
Protein46.7 g
Salt2.3 g
Potassium1104.2 mg
Calcium76.2 mg
Iron0.8 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.
•Zester
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks, and pop them onto a lined baking tray. 
  • Drizzle with oil and season with half the oregano, salt and pepper.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Prep the Veg
2
  • Halve and peel the onion, then cut each half into 3 wedges.
  • Zest and quarter the lemon. 
  • Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • After 15 mins of potato cooking time, pop the bell pepper and onion with the potatoes.  Drizzle with oil and season with salt and pepper. Spread out in a single layer. 
  • Once roasted, toss the veg with the pesto.
Bake the Chicken
3
  • In a bowl mix breadcrumbs, lemon zest, remaining oregano, salt, pepper and a good drizzle of oil.
  • Pat the chicken with kitchen paper and place on another lined baking tray.
  • Season with salt and pepper. Spread a bit of aioli onto the chicken and press the crumb on firmly.
  • Bake until cooked through and golden on top, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
Dish Up
4
  • Divide the pesto veg and crumbed chicken between plates. 
  • Drizzle any remaining aioli over the chicken.
  • Serve the lemon wedges on the side for squeezing over.
Meal right image

Explore Similar Recipes

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