Chicken breast with chilli crumb and honey mustard veges

Impress family and friends with this quick and easy chicken dish, crunchy on the top and simply delicious.

Serves: 4
Time to make: 30 mins

Ingredients

1½ cups fresh wholegrain breadcrumbs
1 spring onion, thinly sliced
2 jalapeno chillies, finely diced (optional)
¼ cup fresh coriandercilantroX, chopped, plus extra to garnish
zest of 1 lemon
2 tablespoons vegetable oil
600g parsnips, peeled, cut into thick batons
4 carrots, angle-sliced
1 tablespoon each honey, wholegrain mustard and cumin seeds
4 medium chicken breasts
6 cups rocketarugulaX

Instructions

1 Preheat oven to 200°C and line 2 baking trays with baking paper.

2 In a bowl, place breadcrumbs, spring onion, chillies, coriander, lemon zest and half of the oil and mix until combined.

3 In another bowl, toss together parsnips, carrots, honey, mustard, cumin seeds and remaining oil.

4 On 1 tray, place chicken breasts. Cover with the crumb mix, pressing it down so it adheres properly. On the second tray, spread out veges. Bake chicken and veges for 25 minutes, turning veges occasionally to prevent burning.

5 Toss rocket and roast vegetables together and serve with crumbed chicken breast, garnished with coriander.

Nutrition Info (per serve)

Kilojoules 1920kJ

Calories 459cal

Protein 40g

Total fat 12g

–Saturated fat 2g

Carbohydrates 40g

–Sugars 22g

Dietary fibre 12g

Sodium 360mg

Calcium 190mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.