Herby Chicken & Brussels Sprout Salad

Name: Herby Chicken & Brussels Sprout Salad with Cheesy Potato Fries
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 sachet Herb & Mushroom Seasoning; 1 apple; 1 packet Brussels Sprouts; 1 packet Shredded Cheddar Cheese; 320 g Chicken Breast; 1 packet Mixed Salad Leaves; 2 packet Potato; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar

with Cheesy Potato Fries

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This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - like this tender herby chicken breast and cheesy fries number.

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

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•Soy

•Milk

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

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Herb & Mushroom Seasoning

apple

1 packet

Brussels Sprouts

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

320 g

Chicken Breast

1 packet

Mixed Salad Leaves

2 packet

Potato

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2460 kJ

Calories587 kcal

Fat30.5 g

of which saturates7.5 g

Carbohydrate29.5 g

of which sugars18 g

Dietary Fibre6.6 g

Protein47.1 g

Cholesterol0 mg

Sodium745 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

•Baking Paper

•Baking Tray

•Large Frying Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until just tender, 20-25 minutes. In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice Brussels sprouts. Thinly slice apple into sticks. Roughly chop baby leaves. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook Brussels sprouts, tossing until tender, 2-3 minutes. Season and set aside to cool.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken steaks and toss to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn to coat. • Transfer to a plate, cover and rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine Brussels sprouts, apple, baby leaves, dill & parsley mayonnaise, a generous drizzle of white wine vinegar and olive oil. Season to taste.