Kiwi Chicken & Roast Kumara Dijon Salad
with Avocado & Parmesan
Juicy, pan-fried chicken thigh is the perfect vehicle to let our Kiwi spice blend shine, imparting it’s delicious smokey flavours! And when you add roasted kumara and pile it all onto crisp lettuce with charred corn and creamy avo, you get a bowl of goodness!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
Kumara
Garlic
1
Kiwi Spice Blend
1
Chicken Thigh
1
Lemon
1
Sweetcorn
1
Avocado
1
Dijon Mustard
(Contains Sulphites; )
1
Mixed Salad Leaves
1
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1
salt
Nutrition Values
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!