A super tasty recipe that's packed with protein and flavour. Whip it up on a weeknight and save the leftovers for lunch.
Preheat the oven to 200°C/180°C fan-forced. Bring a small saucepan of water to the boil.
Place the sweet potato on the prepared oven tray in a single layer. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Cook the sweet potato in the oven for 15 minutes, then remove the tray, add the zucchini and stir to coat the zucchini in oil. Return the tray to the oven and continue cooking for a further 15 minutes, or until the potato is golden and crispy. Set aside.
Meanwhile, in a medium bowl combine the panko breadcrumbs, grated Parmesan cheese, parsley and half of the lemon zest. Season with salt and pepper. In a separate medium bowl place the egg with a splash of water.
Now crumb the chicken breast. First dip the chicken breast strips in the bowl of egg and then in the crumb mixture, ensuring all sides are coated. Place the strips on a plate. Heat a large frying pan over a high heat with the remaining olive oil. Cook half of the chicken pieces for 3-4 minutes on each side or until the chicken is cooked through and the crust is golden. Place the cooked chicken on a plate with paper towel to soak up excess oil. Wipe down the pan and repeat the process with the remaining olive oil and chicken pieces.
Meanwhile, place the snow peas in the saucepan of boiling water for 2-3 minutes. Drain.
To serve, divide the snow peas and the roasted sweet potato and zucchini between plates and top with the crispy chicken. Serve with the lemon wedges.
This recipe is a Hello Fresh recipe.
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