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Honey & Garlic Chicken Strips

Honey & Garlic Chicken Strips

with Creamy Potato Salad & Veggies

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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!

Tags:Kid FriendlyUnder 650kcal

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2327 kJ
Fat25.1 g
of which saturates3.9 g
Carbohydrate44.5 g
of which sugars14.2 g
Protein38.2 g
Sodium554 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.