This recipe from Coles Cooking Club member Kerri Remigio has everything you could need: crumbed chicken, roast veg and crusty bread. It’s perfect for a fuss-free family dinner.
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
400g baby white potatoes, halved
1 gold sweet potato, peeled, cut into wedges
1 red capsicum, seeded, chopped
1 red onion, thinly sliced
2 1/2 tbs olive oil
100g cherry tomatoes
150g crusty bread, cut into 2cm pieces
60g pkt Coles Australian Baby Spinach
Crumbed chicken
1/2 cup (75g) plain flour
250g pkt Coles Panko Breadcrumbs
1 egg, lightly whisked
1 tbs milk
2 Coles Australian RSPCA Approved Chicken Breast Fillets, sliced horizontally into thirds
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place potato and sweet potato on a plate and sprinkle with water. Cook in the microwave on high for 5 mins. Arrange on 1 lined tray with the capsicum and onion. Drizzle with 1 tbs oil and season. Roast for 30 mins or until tender, adding the tomatoes for the last 10 mins of cooking.
Step 2
Meanwhile, place bread on the remaining lined tray. Drizzle with 2 tsp of the remaining oil and season. Toss to coat. Bake for 5 mins or until golden brown.
Step 3
While the vegetables are roasting, to make the crumbed chicken, place the flour and breadcrumbs in separate bowls. Season. Whisk the egg and milk in another bowl. Dip the chicken in flour, turning to coat, then dip in the egg mixture. Add the chicken to the breadcrumbs and turn to coat. Heat remaining oil in a large frying pan over medium heat. Cook half the chicken for 4-5 mins each side or until golden brown and cooked through. Repeat with the remaining chicken.
Step 4
Combine the vegetables, croutons and spinach in a large bowl. Arrange on a serving platter. Serve with the crumbed chicken.
Kerri Remigio's roast vegetable salad with croutons and crumbed chicken
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
400g baby white potatoes, halved
1 gold sweet potato, peeled, cut into wedges
1 red capsicum, seeded, chopped
1 red onion, thinly sliced
2 1/2 tbs olive oil
100g cherry tomatoes
150g crusty bread, cut into 2cm pieces
60g pkt Coles Australian Baby Spinach
Crumbed chicken
1/2 cup (75g) plain flour
250g pkt Coles Panko Breadcrumbs
1 egg, lightly whisked
1 tbs milk
2 Coles Australian RSPCA Approved Chicken Breast Fillets, sliced horizontally into thirds
Description
This recipe from Coles Cooking Club member Kerri Remigio has everything you could need: crumbed chicken, roast veg and crusty bread. It’s perfect for a fuss-free family dinner.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place potato and sweet potato on a plate and sprinkle with water. Cook in the microwave on high for 5 mins. Arrange on 1 lined tray with the capsicum and onion. Drizzle with 1 tbs oil and season. Roast for 30 mins or until tender, adding the tomatoes for the last 10 mins of cooking.
Step 2
Meanwhile, place bread on the remaining lined tray. Drizzle with 2 tsp of the remaining oil and season. Toss to coat. Bake for 5 mins or until golden brown.
Step 3
While the vegetables are roasting, to make the crumbed chicken, place the flour and breadcrumbs in separate bowls. Season. Whisk the egg and milk in another bowl. Dip the chicken in flour, turning to coat, then dip in the egg mixture. Add the chicken to the breadcrumbs and turn to coat. Heat remaining oil in a large frying pan over medium heat. Cook half the chicken for 4-5 mins each side or until golden brown and cooked through. Repeat with the remaining chicken.
Step 4
Combine the vegetables, croutons and spinach in a large bowl. Arrange on a serving platter. Serve with the crumbed chicken.
