Double Honey-Mustard Chicken & Creamy Potatoes
with Avocado Garden Salad
This meal is a true celebration of summer. The chicken is juicy and golden, coated in a sweet and savoury honey-mustard glaze. The creamy potato salad has just the right amount of herby goodness, and the garden salad is vibrant and fresh. Dig in!
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
Ingredients
2
Potato
1
Avocado
1
Spring Onion
2
Chicken Breast
1
classic roast seasoning
1
Dijon Mustard
(Contains Sulphites; )
1
Mixed Salad Leaves
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
honey
butter
(Contains Milk; )
white wine vinegar
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice avocado in half, scoop out flesh and roughly chop. Thinly slice spring onion. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a bowl combine chicken, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat. Add honey, dijon mustard (see ingredients), the butter and a splash of water, turning to coat. TIP: The chicken is cooked when it is no longer pink inside.
• In a medium bowl, combine mixed salad leaves, avocado, a drizzle of vinegar and olive oil. Season to taste.
• Add dill & parsley mayonnaise and spring onion to potatoes. • Toss to combine and season to taste. • Divide honey mustard chicken, creamy potatoes and avocado garden salad between plates. Enjoy!