Double Zesty Honey Chicken Strips & Celery Slaw

Name: Double Zesty Honey Chicken Strips & Celery Slaw with Creamy Parsnip-Potato Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 potato; 1 parsnip; ½ lemon; 1 stalk celery; 2 radish; 1 sprig spring onion; 2 clove garlic; 1 sachet Garlic & Herb Seasoning; 2 packet chicken breast strips; 2 tsp honey; 1 bag Slaw Mix; drizzle vinegar (balsamic or white wine); 1 packet Dill & Parsley Mayonnaise

with Creamy Parsnip-Potato Salad

Get up to $175 off

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?

Tags:

Under 40g carbs

•Kid Friendly

Allergens:

Eggs

•Soy

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

lemon

1 stalk

celery

radish

1 sprig

spring onion

2 clove

garlic

1 sachet

Garlic & Herb Seasoning

2 packet

chicken breast strips

1 bag

Slaw Mix

1 packet

Dill & Parsley Mayonnaise

Not included in your delivery

olive oil

2 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2736 kJ

Fat27.6 g

of which saturates4.4 g

Carbohydrate37.2 g

of which sugars18.4 g

Protein70.4 g

Sodium892 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

•Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Cut potato into bite-sized chunks. Peel parsnip, then cut into bite-sized chunks. • Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. • Cook potato and parsnip in the boiling water 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, radish and spring onion. Finely chop garlic. • In a large 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 in batches until browned and cooked through, 3-4 minutes each side. Return all chicken to the pan. • Remove pan from heat, add the honey and turn chicken to coat.

• Meanwhile, combine slaw mix, celery, radish 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.