Herby Chicken & Creamy Brussels Sprout Salad

Name: Herby Chicken & Creamy Brussels Sprout Salad with Cheddar Fries
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 packet Shredded Cheddar Cheese; 1 packet Brussels sprouts; 1 apple; 1 packet Baby Leaves; 1 sachet Garlic & Herb Seasoning; 1 packet chicken breast; 1 tsp honey; 1 packet Dill & Parsley Mayonnaise; drizzle white wine vinegar

with Cheddar Fries

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Let’s take tender chicken breast and toss it in a blend of herby spices. Next, we’ll sear it to juicy perfection. Lastly, for the ultimate sweet and savoury sensation, we’ll drizzle it with honey and glaze it all over. Pair it with a crunchy sprout and apple salad and a helping of cheesy fries, who knew pork could be elevated so easily?

Tags:

Over 30g protein

Allergens:

Milk

•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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Brussels sprouts

apple

1 packet

Baby Leaves

1 sachet

Garlic & Herb Seasoning

1 packet

chicken breast

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2726 kJ

Fat29.4 g

of which saturates7.4 g

Carbohydrate45.3 g

of which sugars26.5 g

Dietary Fibre7.9 g

Protein52.2 g

Sodium818 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

Cooking Steps

• 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.