Cornflake-Crusted Chicken
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Cornflake-Crusted Chicken

Cornflake-Crusted Chicken

with Sweet Potato Mash and Garlic-Maple Dip

Cooking crispy breakfast cereal-coated chicken isn't hard when you follow our easy steps! All that’s left to do is to bake and enjoy with garlicky broccoli and sweet potato mash. Don't forget the delicious DIY garlic-maple dip to serve on the side!

Allergens:
Egg
Sulphites
Mustard
Barley
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

310 g

Chicken Leg (Boneless)

2 tbsp

Maple Syrup

340 g

Sweet Potato

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

1 cup

Corn Flakes

(Contains Barley)

6 g

Garlic

227 g

Broccoli, florets

1 unit

Lemon

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

½ tsp

Salt and Pepper*

2 tsp

Salt*

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Nutrition Values

Energy (kJ)3222 kJ
Calories770 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate63 g
Sugar17 g
Dietary Fiber9 g
Protein41 g
Cholesterol205 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Shallow Dish
Measuring Cups
Measuring Spoons
Large Pot
Rolling Pin
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Peeler
Zester
Small Bowl
Large Non-Stick Pan
Potato Masher
Strainer

Instructions

PREP COATING
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Add cornflakes to a large zip-top bag. Seal shut. Using a rolling pin, crush cornflakes into a breadcrumb-like texture. Add crushed cornflakes to a shallow dish. Add 6 cups water and 2 tsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Peel, then cut sweet potatoes into 1-inch pieces.

COAT CHICKEN
2

While water comes to a boil, line a baking sheet with parchment paper and pat chicken dry with paper towels. Cut chicken into 3-inch pieces. Season with salt and pepper. Add chicken to the prepared baking sheet. Brush 1/2 tbsp mayo (dbl for 4 ppl) over tops of chicken, then press mayo-coated tops into cornflakes. Press any remaining cornflake crumbs on top, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).

BAKE CHICKEN & BOIL POTATOES
3

Bake chicken in the middle of the oven, until cooked through, 20-25 min.** Add sweet potatoes to the boiling water. Cook, uncovered, until fork-tender, 12-15 min. Reserve 2 tbsp of potato water (dbl for 4 ppl), then drain and return to the same pot, off heat.

PREP & MAKE MAPLE DIP
4

While sweet potatoes cook, cut broccoli into bite-sized pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Mix together 1 tsp lemon zest, 1 1/2 tsp lemon juice, 1/4 tsp garlic (dbl all for 4 ppl), half the maple syrup and remaining mayo in a small bowl. Season with salt and pepper. Set aside.

COOK BROCCOLI
5

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil and 1 tbsp butter (dbl both for 4 ppl). Stir together, until butter melts, 30 sec. Add broccoli, remaining garlic and 1 tbsp water (dbl for 4 ppl). Stir together. Cover and cook, stirring occasionally, until broccoli is tender, 5-6 min. Season with salt and pepper.

FINISH AND SERVE
6

Add remaining maple syrup, reserved water and 1 tbsp butter (dbl for 4 ppl) to the pot with potatoes. Using a potato masher, mash until smooth. Season with pepper. Divide broccoli, mash and chicken between plates. Serve with maple dip on the side. Squeeze over a lemon wedge if desired.