Macadamia-Crusted Chicken with Wattleseed Aioli and Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Tender pan-fried chicken breasts crusted with chopped macadamia nuts, served alongside a creamy wattleseed-infused aioli and caramelized roasted vegetables. This Australian-inspired chicken recipe, ready in about 50 minutes, pairs chicken breasts, macadamia nuts, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each), pounded to even thickness chicken breasts
• 1 cup, chopped macadamia nuts
• 1/2 cup panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp ground wattleseed
• 1, minced garlic clove
• 2 medium, cut into 1-inch pieces carrot
• 2 medium, cut into 1-inch pieces zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt for vegetables
• 1/4 tsp black pepper for vegetables

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced carrots, 2 diced zucchinis, and 1 diced red bell pepper with 1 tbsp olive oil, 1 tbsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway until caramelized.
2. Step 2: Meanwhile, combine 1 cup chopped macadamia nuts, 1/2 cup panko breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.
3. Step 3: Brush 4 pounded chicken breasts with 1 tbsp olive oil, then press each piece into the macadamia mixture to coat both sides firmly.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
5. Step 5: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp ground wattleseed, 1 tbsp lemon juice, and 1 minced garlic clove until smooth and fragrant.
6. Step 6: Serve the macadamia-crusted chicken with roasted vegetables on the side and a dollop of wattleseed aioli.