HelloHero: Double Honey-Herb Chicken Strips & Slaw
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HelloHero: Double Honey-Herb Chicken Strips & Slaw

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.

Tags:
Kid Friendly
Over 30g protein
Bestseller
Allergens:
Egg
Soy

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

Potato

1

Parsnip

½

Lemon

1 stalk

Celery

2

Radish

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)

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Nutrition Values

Energy (kJ)2907 kJ
Calories695 kcal
Fat31.3 g
of which saturates5.1 g
Carbohydrate37.8 g
of which sugars22.8 g
Dietary Fibre6 g
Protein70.2 g
Sodium836 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

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, zest lemon to get a pinch, then slice into wedges. • Thinly slice celery, radish 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.

3
3

• 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.

4
4

• Meanwhile, combine slaw mix, celery, radish and a drizzle of vinegar and olive oil in a large bowl. Season to taste and set aside.

5
5

• 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.

6
6

• Divide honey-herb chicken strips, creamy parsnip-potato salad and slaw between plates. • Serve with any remaining lemon wedges. Enjoy!