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Leek Crusted Chicken

Leek Crusted Chicken

with Roasted Potatoes and Carrots

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This delicious Leek Crusted Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 600 calories
Allergens:Milk

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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Carrot

1 unit(s)

Leek

1 bunch(es)

Mint

100 grams

Greek Style Salad Cheese

(ContainsMilk)

2 unit(s)

Chicken Fillet

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat14.0 g
of which saturates9.0 g
Carbohydrate51 g
of which sugars12.0 g
Protein53 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Parchment Paper
Saucepan
Medium Bowl
Clingfilm
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the potatoes and carrots onto a large baking tray. TIP: Use two baking trays if necessary. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the top shelf of your oven until crispy, 25-30 mins.

2

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Break up the Greek style salad cheese into small pieces in a bowl. Sandwich each chicken breast between two pieces of baking paper or cling film (do two at a time). Pop onto a board, then give it a bash with the bottom of saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

3

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Once soft, remove the leek from your pan and combine in the bowl with the Greek style salad cheese. Add the mint, stir together, and leave to the side.

4

Put your frying pan back on medium-high heat and add a drizzle of oil. Season the chicken with salt and pepper then lay in the pan. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Once cooked, pop the chicken on a baking tray and carefully spoon the leek mixture on top. Move your potatoes and carrots to the bottom shelf and turn your oven to grill setting to high heat. Grill the chicken until the Greek style salad cheese is starting to brown, 4-5 mins, then remove from your oven.

6

Serve the crusted chicken with the roast potatoes and carrots alongside. Enjoy!