Quick BBQ-Glazed Chicken
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Quick BBQ-Glazed Chicken

Quick BBQ-Glazed Chicken

with Creamy Potato Mash & Shivery Slaw

This recipe might sound like it's involved, but the components are brought together in four simple steps, with some help from a handful of shortcut ingredients - like our sweet and smokey BBQ sauce for the glaze on the juicy chicken, and our creamy mayo for the slaw. You're in for a treat!

Tags:
Kid Friendly
Over 30g protein
Quick
Allergens:
Milk
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 packet

chicken breast

1

carrot

1 bag

baby spinach leaves

1 bag

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

1 sachet

All-American Spice Blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)2826 kJ
Fat33.2 g
of which saturates14.3 g
Carbohydrate53 g
of which sugars26.4 g
Protein41.7 g
Sodium1234 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

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

2
2

• While the potato is cooking, cut chicken breast into 2cm strips. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add chicken strips and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

3
3

• While the chicken is cooking, grate carrot. Roughly chop baby spinach leaves. • In a large bowl, add carrot, baby spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of water.

4
4

• Divide chicken, potato mash and creamy slaw between plates. • Drizzle BBQ glaze over chicken to serve. Enjoy!

Little cooks: Add the finishing touch by drizzling over the BBQ glaze!