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Oregano Crumbed Chicken // Oregano Crumbed Chicken with Bacon Lardons

Oregano Crumbed Chicken // Oregano Crumbed Chicken with Bacon Lardons

with Cheesy Mash and Garlicky Beans
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
686 kcal
Protein
: 
50.3g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Mayonnaise

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Dried Oregano

450 grams

Potatoes

150 grams

Green Beans

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

32 grams

Sweet Chilli Sauce

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

Energy (kJ)2871 kJ
Energy (kcal)686 kcal
Fat24.5 g
of which saturates8.5 g
Carbohydrate66.6 g
of which sugars11.3 g
Dietary Fibre8.8 g
Protein50.3 g
Salt2.1 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Small Bowl
•Large Saucepan
•Garlic Press
•Grater
•Potato Masher
•Colander
•Pan

Instructions

1

Preheat your oven to 200°C and put a large saucepan of water on to boil with 0.5 tsp of salt. Pop the chicken breasts on a baking tray and season with salt and pepper. Portion out a quarter of the mayo. Using the back of a spoon, spread over the top half of each breast. Put the breadcrumbs, dried oregano and olive oil (see ingredients for amount) into a small bowl. Season with salt and pepper and mix well.

2

Sprinkle the crumb mixture over the mayo chicken and press it down. When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

3

While the chicken roasts, chop the potatoes into 2cm chunks (no need to peel). Trim the green beans. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

4

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 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 in the cheese. Cover with a lid to keep warm.

5

10 mins before the chicken is cooked, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and stir fry until golden and crispy, 3-5 mins. IMPORTANT: Cook bacon thoroughly. Add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down the medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

6

In a small bowl, mix the remaining mayo with the sweet chilli sauce and set aside. Serve the chicken with the mash and beans alongside. Top with a dollop of the sweet chilli mayo. Enjoy!

7

MOD Step 5: If you've chosen to add bacon to your meal, before you add the beans to your pan in the step above, add the bacon lardons and stir fry until golden and crispy, 3-5 mins. Add the beans to the bacon and continue with the recipe as instructed. IMPORTANT: Cook bacon thoroughly.

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