HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry & Balsamic Glazed Chicken
Cherry & Balsamic-Glazed Chicken

Cherry & Balsamic-Glazed Chicken

with Mash & Garlic Veggies

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Oh, happy days! With a heavenly combination of aromatic veggies tossed around in the pan, creamy mash and a sticky-sweet cherry glaze spooned over the chicken thigh, this is a modern and delicious union that will be happily devoured by all.

This recipe is under 650kcal per serving.

Tags:Kid FriendlyUnder 650kcal
Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)



1 bag

green beans

1 clove


1 packet

chicken thigh

½ head


1 packet

cherry sauce

Not included in your delivery


olive oil

20 g



2.5 tbs



¼ tsp


1 tbs

balsamic vinegar

1 tbs

brown sugar

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2605 kJ
Fat21.9 g
of which saturates8.1 g
Carbohydrate58.4 g
of which sugars32.5 g
Protein45.2 g
Sodium495 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.


While the potato is cooking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Thinly slice the carrot into sticks. Trim the green beans. Finely chop the garlic. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot, green beans and broccoli with a dash of water, tossing, until softened, 4-6 minutes. Add the garlic, then season with salt and pepper and cook until fragrant, 1-2 minutes. Transfer the veggies to a bowl and cover to keep warm.


Season both sides of the chicken thigh. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: The chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, combine the cherry sauce, balsamic vinegar, brown sugar and the water in a small bowl, then season. When the chicken is cooked, remove the pan from the heat, then add the cherry-balsamic glaze. Turn the chicken to coat.

TIP: Stand back! The glaze can spit when added to the hot pan.


Slice the glazed chicken. Divide the mash, garlicky veggies and chicken between plates. Spoon over any remaining glaze. Sprinkle with the toasted almonds to serve.