Recipe

Solo: Chicken Fingers & Mash

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Solo: Chicken Fingers & Mash

Crunchy chicken fingers with creamy mashed butternut and potatoes, served with healthy greens.




Ingredients to serve 1

  • 125g x chicken fillets
  • ⅛ cup x flour
  • ½ tsp x mixed herbs
  • ½ x egg – beat lightly
  • ½ cup x panko breadcrumbs
  • ¼ x butternut – peel, cube (1cm) & discard seeds
  • ½ x potato – peel & cube (1cm)
  • 1 x courgette
  • 50g x tenderstem broccoli – trim ends off the stems
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 220°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Chicken: Place the flour on a plate with the mixed herbs and a generous amount of salt and pepper, mix it all together. Whisk the egg in a separate shallow dish, set aside. Place your breadcrumbs on a separate plate. One fillet at a time, coat the chicken following this order: flour (shake off excess), egg (allow excess to drip off), breadcrumbs (make sure the chicken is well coated). Repeat until each fillet is done and set aside on a plate. Place the chicken fillets on a tin foil lined baking tray and place it in the oven. After 10 minutes of cooking, add a drizzle of olive oil. Then turn the heat up to 250°C and cook for 10 minutes until golden, crunchy and cooked through. Season with salt and pepper to taste.

Step 3

Courgette: Cut into matchsticks, here’s how: Cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 4

Mash and greens: Place a large pot on medium heat. Add the boiling water with a little salt, then add the butternut and potato cubes. After 15 minutes of boiling, place a colander on the pot, making sure that it does not touch the boiling water with the butternut and potatoes. Place the courgettes in the colander, cover with a lid and cook (steam) for 2 minutes. Then add the tenderstem broccoli and cook for another 3 minutes until bright green and cooked. The broccoli should still have a slight bite. Turn off the heat. Remove the colander with the greens and toss them with olive oil, salt and pepper. Drain the potato and butternut cubes, add a knob of butter and some salt and pepper and mash with a potato masher until soft and creamy.

Step 5

Serve the crunchy chicken fingers and mash with the healthy greens on the side.