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Crispy Almond Chicken

with Sweet Potato Mash & Garlic Sautéed Vegetables

Cooking time

30 minutes




770 /serving

Crispy chicken is always a hit, but it’s the bright orange sweet potato mash that’ll really get the whole family in the Halloween spirit. Golden and crunchy on the outside thanks to an almond flour and panko coating, the tender chicken complements a verdant trio of broccoli florets, zucchini and sautéed peas with garlic. A comforting meal that’s sure to get devoured in no time flat.

We will send you:

  • 4 Chicken breasts (or 640g chicken fillets)
  • 680g Sweet potatoes
  • 4 Garlic cloves
  • 1 Zucchini
  • 1 Broccoli
  • 75ml Mayonnaise
  • 100g Green peas
  • 56g Panko
  • 50g Almond flour
  • 18g Lemony Dill & Marjoram spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Eggs, Milk, Almonds, Wheat

You will need:

Medium pot
Large pan
Sheet pan
3 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
36 g
Saturated Fat
8 g
630 mg
Total Carbs
62 g
12 g
51 g
12 g
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Make the sweet potato mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Add the sweet potatoes and 3 whole garlic cloves to the pot of boiling water. Cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ¾ cup cooking water, drain the sweet potatoes and return to the pot. Off the heat, add 2 tbsp butter. Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with ⅓ of the spice blend and S&P to taste. Transfer to a plate and set aside in a warm spot.
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Mise en place
While the sweet potatoes cook, preheat the oven to 450°F. Cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds, discarding the bottom inch. Halve the zucchini lengthwise; thinly slice crosswise into half-moons. Mince the remaining garlic clove.
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Prepare & bake the chicken
Pat the chicken dry with paper towel. On a plate, combine the panko and almond flour; season with ⅔ of the remaining spice blend. In a medium bowl, add the mayonnaise; season with S&P. Working one piece at a time, thoroughly coat the chicken in the seasoned mayonnaise (letting the excess drip off), then in the panko mixture (pressing to adhere). Place the breaded chicken breasts* on a lined sheet pan as you go. Transfer to the oven and bake, 18 to 22 minutes (10 to 14 minutes for chicken fillets), until golden brown and cooked through. If desired, switch the oven to broil and cook, 1 to 2 minutes, until golden brown.
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Sauté the vegetables
While the chicken bakes, in a large pan, heat 1 tbsp butter on medium-high. Add the broccoli and sauté, partially covered, stirring occasionally, 5 to 7 minutes, until beginning to brown. Stir in 2 tbsp water and sauté, stirring occasionally, until evaporated. Add the zucchini and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the green peas and minced garlic; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the sweet potato mash, baked chicken (slice beforehand if desired) and sautéed vegetables between your plates. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.