HelloHero: Double Honey-Herb Chicken Strips & Slaw
with Creamy Parsnip-Potato Salad
Here comes the much-loved flavour combination of sweet and sour. Take your chicken dinner to new levels by coating it in lemon and honey. A creamy potato salad on the side and everyone will be surprised by how irresistible this dish is. Who wants seconds?
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Potato
1
Parsnip
½
Lemon
1 stalk
Celery
1
white turnip
1 sprig
Spring Onion
1 sachet
Garlic & Herb Seasoning
2 packet
Chicken Breast Strips
1 packet
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water and a good pinch of salt. • Peel potato and parsnip. Cut potato and parsnip into bite-sized chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Season to taste and set aside.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • Thinly slice celery, turnip and spring onion. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, season with salt and pepper and toss to coat.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn chicken to coat.
• Meanwhile, combine slaw mix, celery, turnip and a drizzle of vinegar and olive oil in a large bowl. Season to taste and set aside.
• To the saucepan with the veggies, add spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and and a generous pinch of salt and pepper. Toss to combine.
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.
• Divide honey-herb chicken strips, creamy parsnip-potato salad and slaw between plates. • Serve with any remaining lemon wedges. Enjoy!