with Maple-Dijon Aioli and Apple Coleslaw
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Sweet potato • Chicken thighs • Coleslaw mix (carrot, green cabbage, red cabbage) • Gala apple • Lemon • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Maple syrup • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Thighs
270 g
Sweet Potato
2 unit(s)
Panko Breadcrumbs
0.66 cup
Coleslaw Cabbage Mix
170 g
Gala Apple
1 unit(s)
Lemon
1 unit(s)
Spicy Mayo
2 tbsp
Mayonnaise
2 tbsp
Maple Syrup
2 tbsp
Dijon Mustard
0.5 tbsp
Garlic Salt
4 g
Oil*
3 tbsp
Salt*
0.125 tsp
Pepper*
0.25 tsp
Sugar*
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch-thick wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and 1/2 tsp (1 tsp) garlic salt, then toss to coat.
- Roast in the middle of the oven for 22-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, switching baking sheet positions halfway through.)
- Peel, core, then cut apple into 1/4-inch slices. Cut slices, into thin matchsticks.
- Zest, then juice lemon.
- In a large bowl, whisk together half the maple syrup, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add apples, then toss to coat.
- Season chicken with salt and pepper.
- To a shallow dish, add panko.
- Coat chicken all over with spicy mayo.
- Working with one chicken thigh at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 2-3 min per side, until browned. (NOTE: If schnitzel browns too quickly, reduce heat to medium-low.)
- Transfer chicken to another parchment-lined baking sheet. Roast in the bottom of the oven for 12-14 min, until cooked through.**
- Meanwhile, in a medium bowl, combine mayo, Dijon mustard, remaining maple syrup, remaining lemon juice, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tsp (1 tsp) lemon zest.
- To the bowl with apples and dressing, add coleslaw cabbage mix. Season with pepper and remaining garlic salt, then toss to coat.
- Divide schnitzel, colelsaw and sweet potato wedges between plates.
- Drizzle some aioli over top the schnitzel.
- Serve remaining aioli alongside.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to cutlet.
960
kcal
Calories
48
g
Fat
7
g
Saturated Fat
95
g
Carbohydrate
36
g
Sugar
11
g
Dietary Fiber
37
g
Protein
155
mg
Cholesterol
1370
mg
Sodium
0.2
g
Trans Fat
1350
mg
Potassium
125
mg
Calcium
5
mg
Iron
