Honey Soy Chicken & Sauteéd Greens
with Baby Broccoli & Fragrant Ginger Drizzle
Calories
:
304 kcalProtein
:
41.8g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Soy
- Gluten
- May contain traces of allergens
Elevate your dinner game with this restaurant-quality chicken dish that’s as nourishing as it is delicious. Tender chicken fillets are served alongside garlicky baby broccoli, courgette and tender Asian greens, all finished with a fragrant ginger and shallot oil that brings the whole plate to life.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Baby Broccoli
1
Courgette
1
Asian Greens
2
Garlic
1
Spring Onion
1 packet
Ginger Paste
320 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Energy (kJ)1270 kJ
Calories304 kcal
Fat8.7 g
of which saturates1.7 g
Carbohydrate10 g
of which sugars7.4 g
Dietary Fibre5.1 g
Protein41.8 g
Sodium413 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 Non-Stick Pan
Cooking Steps
1
- Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
- Thinly slice courgette into sticks. Roughly chop Asian greens. Thinly slice garlic.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook veggies, tossing, until tender, 6-7 minutes. In the last minute, add garlic and cook until fragrant. Transfer to serving bowls, season and cover to keep warm.
2
- Meanwhile, thinly slice spring onion.
- In a small microwave-safe bowl, add ginger paste and spring onion with a good drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Season and set aside.
3
- When the veggies are done, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
- When oil is hot, cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Remove pan from heat, then add the honey and soy sauce, gently turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
4
- Divide honey soy chicken between plates with sautéed veggies.
- Spoon over ginger shallot oil to serve. Enjoy!
