Cashew Crusted Crispy Chicken
with Roasted Veggies
Crispy and moreish, enjoy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
40 min
Crispy and moreish, enjoy!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast veggies
Preheat the oven to 225°C. Peel and cut onions to wedges. Cut bell peppers to chunks. Discard zucchini ends, and cut zucchinis to chunky pieces. Cut tomatoes to quarters. Combine the veggies in a bowl. Add olive oil, salt and black pepper, stir to coat. Pour on an oven tray lined with baking paper. Roast the veggies for 30 minutes.
2 Prep crust
Meanwhile, rub chicken breasts with salt, pepper, and curry powder. Crack egg to a plate and beat lightly. Chop cashew nuts into very small crumbs (or mix in a food processor, leaving some chunks) and place on another plate.
3 Coat chicken
Roll chicken in eggs, gently shaking off any excess, and then press into the cashews. Make sure both sides are well coated.
4 Fry chicken
When the veggies have roasted for 20 minutes, start cooking the chicken. Fry the chicken on a large pan with a generous amount of oil, first over medium heat. Then lower the heat and cook for 10 minutes until well done.
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