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Time
30 min
Level
Basic
Author
hellofresh

Parmesan-Crusted Chicken | with Balsamic Potato Salad and Garlic-Roasted Tomatoes

wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Boil the potatoes: Wash and dry all produce. Preheat the oven to 400 degrees. Cut the potatoes into ½-inch cubes. Place them in a pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook for 10-12 minutes, until fork-tender.
2
In a small bowl, combine the panko, parmesan, a drizzle of olive oil, and a pinch of salt and pepper. Place the chicken breasts on a lightly oiled baking sheet and season with salt and pepper on all sides. Spread each chicken breast with 1 teaspoon Dijon mustard. Divide the panko mixture between each chicken breast and press onto the chicken to adhere. Place in the oven for 15-20 minutes, until cooked through and the juices run clear when pierced with a knife.
3
While the chicken cooks, halve the tomatoes. Thinly slice the scallions, keeping the greens and whites separate. Mince or grate the garlic.
4
With about 8 minutes left to go on the chicken, remove the baking sheet from the oven and toss the tomatoes on one side with the scallion whites, garlic, and a drizzle of olive oil. Season with salt and pepper. Return the baking sheet to the oven for 7-8 minutes, until the tomatoes burst and the chicken finishes cooking.
5
Once the potatoes are done, drain and place in a large bowl. Toss with the scallion greens, 1 Tablespoon balsamic, and a large drizzle of olive oil. Season with salt and pepper.
Micro nutrients
Total weight
453.42g
Carbs
50.68g
Dietary fiber
4.81g
Sugar
5.19g
Fats
24.15g
Saturated
6.2g
Poly
2.71g
Mono
11.34g
Trans
0.07g
Proteins
62.38g
Calcium
32.84%
Iron
26.44%
Magnesium
27.76%
Vitamin C
115.81%
Vitamin A
31.51%
Vitamin B6
0mg
Vitamin D
0mcg
Vitamin B12
21.04%
Sodium
60.49%
Potassium
57.98%
Cholesterol
102.96%
Percentages are based on a diet of 2000 calories a day.
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