Bring bold flavour and feel-good comfort to the table with this dish. Juicy golden-seared chicken is paired with a velvety garlic kūmara mash, delivering a sweet and savoury twist on a classic. A fresh dill and parsley dressing adds a herby punch, while seasonal veggies complete this colourful, nourishing plate. Looks like we have a wholesome dinner on the menu tonight!
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
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
640 g
Chicken Breast
1
Kumara
1 sachet
Classic Roast Seasoning
1 packet
Green beans
1
Carrot
2
Garlic
1
Courgette
• Bring a medium saucepan of lightly salted water to the boil. • Peel kūmara, then cut into large chunks. Finely chop garlic. Trim baby broccoli and halve lengthways. Cut carrot into thin sticks. • In a small bowl, combine dill & parsley mayonnaise and a splash of water. Set aside. Little cooks: Under adult supervision, older kids can help peel the kumara!
• Cook kūmara in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. • Return kūmara to the saucepan, then add the butter, milk and the salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the kūmara!
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. • Add chicken, season with pepper and turn to coat.
• Set your air fryer to 200°C. Place chicken into the air fryer basket and cook until cooked through, 12-15 minutes. Cook in batches if necessary. When the chicken is done, drizzle the honey over the chicken. TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side. Remove the pan from heat, then add honey and a splash of water and turn to coat chicken. Transfer chicken to a plate.
• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot until softened, 4-5 minutes. • Add baby spinach leaves and remaining garlic and cook until wilted, 1 minute. Season to taste.
• Slice golden chicken. • Divide garlic kūmara mash, veggies and chicken between plates. • Drizzle over dill-parsley dressing to serve. Enjoy!
Little cooks: Kids can add the finishing touch by drizzling over the dill-parsley dressing!