HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Chicken With Bacon Lardons
Herby Chicken with Bacon Lardons

Herby Chicken with Bacon Lardons

with Red Onion Mash and Garlicky Beans

Custom recipe
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This Herby Chicken with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 calories
Allergens:Cereals containing glutenEggMustardSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Red Onion

150 grams

Green Beans

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 sachet

Italian Style Herbs

2 unit(s)

Chicken Fillet

1 sachet


(ContainsEgg, Mustard)

½ sachet

Balsamic Vinegar


90 grams

Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

1 tbsp

Olive Oil for the Dressing

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2706 kJ
Energy (kcal)647 kcal
Fat25.0 g
of which saturates5.0 g
Carbohydrate54 g
of which sugars7.0 g
Protein54 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Baking Tray
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7. Put a large saucepan of water on to boil with 1/2 tsp salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the red onion. Trim the green beans. Peel and grate the garlic (or use a garlic press). When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.


Meanwhile, roughly chop the parsley (stalks and all). Put half the parsley in a small bowl and mix with the panko breadcrumbs, Italian style herbs, olive oil for the crumb (see ingredients for amount) and season with salt. Pop the chicken breasts onto a baking tray and season with salt and pepper. Using the back of a spoon, spread the mayo over the top half of each breast and then sprinkle over the crumb mixture. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Once the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and cook until softened, 8-10 mins, stirring occasionally. Transfer the onion to a small bowl and set the pan aside.


Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir through the cooked onion. Cover with a lid to keep warm.


Return your frying pan to medium-high heat with a drizzle of oil. Once hot, add the green beansand stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then stir through the balsamic vinegar and olive oil for the dressing (see ingredients for amount) and remove from the heat.


Reheat the onion mash if necessary, then share between your plates. Serve the herby crumbed chicken and garlicky green beans alongside, drizzling over any balsamic dressing from the pan. Finish with a sprinkling of the remaining parsley. Enjoy!