Kiwi Chicken & Roast Kumara Dijon Salad
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Kiwi Chicken & Roast Kumara Dijon Salad

Kiwi Chicken & Roast Kumara Dijon Salad

with Avocado & Extra Parmesan Cheese

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 plate full of goodness!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 40g carbs
•Calorie Smart
•Over 30g protein
Allergens:
Sulphites
•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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Kumara

1 clove

Garlic

1 sachet

Kiwi Spice Blend

1 packet

Chicken Thigh

½

Lemon

1 tin

Sweetcorn

1

Avocado

½ packet

Dijon Mustard

(Contains Sulphites; )

1 packet

Mixed Salad Leaves

2 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

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Nutrition Values

Energy (kJ)2601 kJ
Calories621 kcal
Fat39.3 g
of which saturates11.2 g
Carbohydrate29.6 g
of which sugars8.4 g
Dietary Fibre7.8 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.

Utensils

•Baking Paper
•Baking Tray
•Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

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