HelloHero: Double American Baked Chicken
with Herb-Roasted Veggies, Slaw & Dill-Parsley Mayo
Load up chicken with flavour before baking it until golden and tender. Smokey All-American spice blend and a creamy dill-parsley slaw will combine to make a sensational dinner that everyone will happily devour!
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
Garlic & Herb Seasoning
1
Shredded Cabbage Mix
1
baby leaves
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
2
Chicken Breast
1
All-American Spice Blend
1
Broccoli
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Cut broccoli into small florets, then roughly chop stalk. • Place potato and broccoli on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, add shredded cabbage mix in a medium bowl, along with baby spinach leaves, half the dill & parsley mayonnaise and a drizzle of olive oil. Season and toss to coat. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken breast, season and turn to coat.
Little cooks: Help combine the ingredients for the slaw
• When veggies have 12 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Drizzle with olive oil, season with salt and turn to coat. Bake until cooked through, 6-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When veggies have 12 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, in batches, until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Drizzle with olive oil, season with salt and turn to coat. Bake until cooked through, 6-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: Use two oven trays if necessary.
• Slice All-American baked chicken. • Divide herb-roasted veggies, slaw and chicken between plates. • Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch and dollop over the herby mayo!