Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3659 / 874
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast sweet potatoes
Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the wedges in the oil until they are fully coated. Roast in the oven for 30 min or until golden and crisp.
2 Prep coating
Meanwhile, grate the Parmesan. Zest the lemon with a fine blade. Wrap the chicken breasts in cling film. Using a rolling pin, gently bash the chicken until halved in thickness. Crack the eggs into a bowl and whisk. Combine the breadcrumbs, Parmesan, lemon zest, salt and pepper in a second bowl.
3 Coat chicken
Pat the chicken breasts dry and dip them in the egg, then coat them in the breadcrumbs. Refrigerate until step 5.
4 Make coleslaw
Peel and grate the carrots. Slice or shred the white cabbage as finely as possible. In a bowl, combine the carrot, cabbage, mayonnaise, mustard and 1/1.5/2 Tbsp of freshly squeezed lemon juice with a pinch of salt and pepper.
5 Fry chicken
Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the coated chicken and reduce the heat to low. Fry for 3 min on either side or until golden and crispy.
Tip!Once you've added the coated chicken to the pan, reduce the heat to low. Don't move the chicken around until you're ready to flip it. If it starts to brown too quickly, remove the pan from the heat for a while.
Chop the chives finely. Serve the chicken alongside the sweetpotato wedges and coleslaw. Garnish with the chives.