Honey & Garlic Chicken Strips
with Creamy Potato Salad & Veggies
Not to toot our own horn, but we certainly know how to capture the beautiful flavours of classic combos like garlic and honey. We’ve used these two simple things for inspiration by coating succulent chicken in a tasty seasoning, then teaming it with a creamy dill-parsley potato salad for a delicious and nutritionally balanced meal. Thank us for it later! *This recipe is under 650kcal per serving.* *Keep an eye out...Due to recent sourcing challenges, we’ve replaced baby broccoli with broccoli, and baby spinach which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 bag
thyme
½
lemon
1
carrot
1 bunch
spring onion
1 packet
chicken breast strips
½ head
broccoli
3 clove
garlic
1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ packet
salt
honey
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain and set aside to cool.
While the potato is cooking, pick and roughly chop the thyme leaves. Zest the lemon to get a pinch and cut into wedges. Cut the carrot into thin sticks. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Finely chop the garlic. Thinly slice the spring onion. In a medium bowl, combine the thyme, lemon zest and a drizzle of olive oil. Add the chicken breast strips, then season with salt and pepper. Toss to coat and set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot and broccoli with a splash of water until tender, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Add the honey and garlic to the pan, then turn the chicken to coat, 1 minute. Remove from the heat.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and the salt in a large bowl. Add the potato to the mayo mixture and toss until well coated.
While the chicken is cooking, combine the spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and the salt in a large bowl. Add the potato to the mayo mixture and toss until well coated.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the honey-garlic chicken, while some found the potato salad with dill mayo particularly delicious.
- Ease of prep: Reviewers praised the recipe as quick and easy to make, with clear instructions suitable for beginners.
- Suggestions: Consider reducing honey for less sweetness; some preferred roasted potatoes over the cold salad.
- Next-day meals: The potato salad was noted as excellent for leftovers and lunches the following day.
- Portions: Several mentioned the chicken portion was too small, especially for families with teenagers.
