Kiwi Chicken & Roast Kumara Dijon Salad

Name: Kiwi Chicken & Roast Kumara Dijon Salad with Avocado & Extra Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; 1 salt; 1 Kumara; Garlic; 1 Kiwi Spice Blend; 1 Chicken Thigh; 1 Lemon; 1 Sweetcorn; 1 Avocado; 1 Dijon Mustard; 1 Mixed Salad Leaves; 2 Grated Parmesan Cheese

with Avocado & Extra Parmesan Cheese

Get up to $175 off

Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

•Calorie Smart

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

Garlic

Kiwi Spice Blend

Chicken Thigh

Lemon

Sweetcorn

Avocado

Dijon Mustard

Mixed Salad Leaves

Grated Parmesan Cheese

Not included in your delivery

olive oil

salt

Nutrition Values

Calories622 kcal

Energy (kJ)2601 kJ

Fat39.3 g

of which saturates11.2 g

Carbohydrate29.6 g

of which sugars8.4 g

Protein41.2 g

Sodium1179 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 220°C/200°C fan-forced. Peel orange kumara and cut into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• While the potato is roasting, finely chop garlic. • In a medium bowl, combine garlic, Kiwi spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken thigh and toss to coat.

• Drain the corn. Roughly chop the avocado. Slice lemon into wedges. • In a large bowl, combine a squeeze of lemon juice, dijon mustard (see ingredients) and a drizzle of olive oil. Season with salt and pepper and set aside. TIP: Add as much or as little lemon juice as you like depending on your taste.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to the bowl with the mustard dressing. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Meanwhile, add the roasted potato and mixed salad leaves to the charred corn and mustard dressing. Toss to combine.

• Slice Kiwi chicken. • Divide roast kumara dijon salad between bowls and top with chicken. • Sprinkle over Parmesan cheese. Enjoy!