Honey Dijon-Glazed Chicken & Bacon Mash
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Honey Dijon-Glazed Chicken & Bacon Mash

with Garlic Veggies

Tags:
Under 650kcal
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

garlic

1

carrot

1

courgette

1

chicken breast

1

diced bacon

1

baby spinach leaves

1

Dijon mustard

Not included in your delivery

1

olive oil

milk

(Contains Milk; )

honey

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Nutrition Values

Energy (kJ)2795 kJ
Calories0 kcal
Fat30 g
of which saturates11.7 g
Carbohydrate46.4 g
of which sugars24.8 g
Dietary Fibre0 g
Protein55 g
Cholesterol0 mg
Sodium1249 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.

Instructions

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter(for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2

• Meanwhile, finely chop garlic. Thinly slice carrot and courgette into sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil. Set aside.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 2 minutes. • Add courgette and cook until tender, 3-4 minutes. Add half the garlic and cook until fragrant, 1 minute. • Remove pan from heat, add baby leaves and stir until wilted. Season to taste. Transfer to a bowl and cover to keep warm.

5

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat, add dijon mustard (see ingredients), the butter(for the sauce) and the honey, then turn chicken to coat.

TIP: The chicken is cooked when it is no longer pink inside.

6

• Add bacon to the mash and stir to combine. • Divide dijon-glazed chicken, bacon mash and garlic veggies between plates. • Spoon any remaining glaze over chicken. Enjoy!