Creole Honey Chicken & Zesty Veggies
with Apple Salad & Mango Mayo
Tonight is a celebration on a plate, so get your knives and forks at the ready because once this dish hits the table it’s party time. Kicking us off is this mouth-watering creole seasoned chicken drizzled in a sweet honey coating and served with a mango mayo. The colourful display of roast veggies are also bringing their A-game tonight so you best join in the fun too!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
beetroot
1
parsnip
1
tomato
1 pinch
Zesty Chilli Salt
1
apple
1
carrot
1 packet
chicken breast
1 bag
salad leaves
1 packet
Mango Mayonnaise
(Contains Soy; )
1 sachet
Creole spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tbs
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Cut parsnip into bite-sized chunks. Cut tomato into thick wedges. • Place veggies on a lined tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies are done, sprinkle over a pinch of zesty chilli salt and toss to coat.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, thinly slice apple. Grate the carrot.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Creole spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• When veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the butter and honey, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• While the chicken is cooking, combine salad leaves, apple, carrot, a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Slice Creole honey chicken. • Divide chicken, zesty veggies and apple salad between plates. • Serve with mango mayonnaise. Enjoy!
