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American Recipes
Crispy Spiced Chicken

Crispy Spiced Chicken

with Sweet Potato Fries and Garden Salad

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Chicken gets a spicy crunch thanks to toasted panko and chili powder. Roasted sweet potato fries bring a hearty, sweet contrast, while a fresh garden salad brightens everything up.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

¼ cup

Panko Breadcrumbs


4 tablespoon

Sour Cream


1 teaspoon

Chili Powder

2 clove


12 ounce

Sweet Potato

4 ounce

Grape Tomatoes

1 unit


1 unit

Baby Gem Lettuce

Not included in your delivery





5 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2297.016 kJ
Calories549 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate52 g
Sugar12 g
Dietary Fiber10 g
Protein46 g
Sodium263 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Prep the ingredients
Prep the ingredients

Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into sticks (like French fries), keeping the skin on. Halve the tomatoes. Chop the lettuce into 1-inch pieces. Mince or grate the garlic. Halve the lemon.

Roast the sweet potatoes
Roast the sweet potatoes

Toss the sweet potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 25 minutes, tossing halfway through cooking, until crispy and golden brown.

Make the panko mixture
Make the panko mixture

Heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Remove the pan from the heat and toss in the panko and chili powder. Season with salt and pepper.

Cook the chicken
Cook the chicken

Place the chicken breasts onto a lightly oiled baking sheet and coat each with a large dollop of sour cream. Then season with salt and pepper. Press the panko mixture onto the tops of each chicken breast to adhere. Place them on a baking sheet in the oven for 15-20 minutes, until the chicken is just cooked through.

Make the salad
Make the salad

When the chicken is almost ready, toss the chopped lettuce and tomatoes in a large bowl with a squeeze of lemon juice and a large drizzle of olive oil. Season to taste with salt and pepper.


Finish and plate: Serve the crispy spiced chicken with the sweet potato fries and garden salad alongside. Enjoy!