Cherry-Glazed Chicken & Cheesy Potatoes

Name: Cherry-Glazed Chicken & Cheesy Potatoes with Roast Veggie Toss & Mayo
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 packet Cherry Sauce; 320 g Chicken Breast; 1 packet baby leaves; 1 packet Parsley; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 White Turnip; 1 Red Onion; 1 Beetroot

with Roast Veggie Toss & Mayo

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Allergens:

Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

320 g

Chicken Breast

1 packet

baby leaves

1 packet

Parsley

2 packet

Potato

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

White Turnip

Red Onion

Beetroot

Nutrition Values

Calories529 kcal

Energy (kJ)2210 kJ

Fat17.3 g

of which saturates4.1 g

Carbohydrate43.6 g

of which sugars28.7 g

Dietary Fibre9.3 g

Protein46.9 g

Sodium572 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.

Cooking Steps

• Preheat oven to 240°/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. Peel white turnip, then cut into small chunks. Cut beetroot into 1cm chunks.

• Place onion, turnip and beetroot on a lined oven tray. Place potato on a second lined oven tray. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, sprinkle grated Parmesan cheese over potato, then return to the oven and bake until golden and melted.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• While the veggies are roasting, finely chop garlic. • In a small bowl, add cherry sauce, the balsamic vinegar, brown sugar, garlic and a splash of water. Stir to combine.

If you’ve swapped your pork for chicken breast, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. When oil is hot, cook chicken until cooked through, 3-5 minutes each side. Continue step by adding cherry sauce mixture.

• Meanwhile, add baby leaves to the roasted veggies and gently toss to combine.

• Slice seared pork. • Divide roast veggie toss between plates. Top with cheesy potatoes and pork. Spoon over any remaining cherry sauce from the pan. • Tear over parsley to serve. Serve with mayonnaise. Enjoy!