Zesty Honey Chicken Strips & Celery Slaw
with Creamy Parsnip-Potato Salad- Eggs
- Soy
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 30g carbohydrates per serving.*
Ingredients
1
potato
1
parsnip
½
lemon
1 stalk
celery
2
radish
1 sprig
spring onion
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast strips
1 bag
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
2 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. Peel parsnip, then cut into bite-sized chunks. • Half-fill a medium saucepan with boiling water and a good pinch of salt. • Cook potato and parsnip in the boiling water, over medium-high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return veggies 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 medium bowl, combine garlic, 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. • 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.
• Divide zesty honey chicken strips, creamy parnip-potato salad and celery slaw between plates. • Serve with any remaining lemon wedges. Enjoy!
