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

More weights & measures

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 honey
1 tablespoon wholegrain mustard
1 tablespoon cumin seeds
4 medium chicken breasts
6 cups rocketarugulaX

Instructions

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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.

Variations

Make it gluten free: Use gluten-free breadcrumbs and check mustard is gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 459 cal

Kilojoules 1920 kJ

Protein 40 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 22 g

Dietary fibre 12 g

Sodium 360 mg

Calcium 190 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.