HelloHero: Honey-Herb Chicken Strips & Slaw

Name: HelloHero: Honey-Herb Chicken Strips & 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; 1 pear; 1 sprig Spring Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Chicken Breast Strips; 2 tsp honey; 1 packet 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?

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Under 40g carbs

•Climate Superstar

•Calorie Smart

•Bestseller

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Parsnip

Lemon

1 stalk

Celery

pear

1 sprig

Spring Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Chicken Breast Strips

1 packet

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

Energy (kJ)2160 kJ

Calories516 kcal

Fat26 g

of which saturates3.5 g

Carbohydrate37 g

of which sugars22 g

Dietary Fibre6 g

Protein37.8 g

Sodium754 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

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water and a good pinch of salt. • Peel potato and parsnip, then cut into bite-sized chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return veggies to the pan. Season to taste with salt and pepper, then set aside.

• Meanwhile, zest lemon to get a pinch, then slice into wedges. • Thinly slice celery, pear and spring onion. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, season to taste 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.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a large bowl, combine slaw mix, celery, pear and a drizzle of vinegar and olive oil. 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.