Honey-Soy Chicken & Roast Bacon Veggie Salad

Name: Honey-Soy Chicken & Roast Bacon Veggie Salad with Japanese Mayo & Crushed Peanuts
Total time: 28 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Garlic; 320 g Chicken Thigh; 100 g Diced Bacon; 1 packet Japanese Dressing; 1 Cucumber; 2 packet Potato; 1 Carrot; 1 Courgette; 1 packet Mixed Salad Leaves; 1 packet Crushed Peanuts

with Japanese Mayo & Crushed Peanuts

Get up to $175 off

Allergens:

Wheat

•Gluten

•Sesame

•Soy

•Peanuts

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

Total28 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

320 g

Chicken Thigh

100 g

Diced Bacon

1 packet

Japanese Dressing

(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs. )

Cucumber

2 packet

Potato

Carrot

Courgette

1 packet

Mixed Salad Leaves

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio. )

Nutrition Values

Calories620 kcal

Energy (kJ)2590 kJ

Fat42.2 g

of which saturates10.1 g

Carbohydrate21.4 g

of which sugars9.9 g

Dietary Fibre7.1 g

Protein44.4 g

Sodium827 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies and a drizzle of olive oil on a lined oven tray. Sprinkle with diced bacon. Season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Allow to cool slightly.

• Meanwhile, finely chop garlic. Thinly slice cucumber into half-moons. • In a small bowl, combine garlic and the honey, soy sauce and rice wine vinegar. Set aside.

Little cooks: Take charge by combining the sauces!

• Heat a large frying pan over medium heat with a drizzle of olive oil. • Season chicken thigh on both sides. • When the oil is hot, cook chicken for 2 minutes each side.

• Add the honey-soy mixture to the frying pan and cook, turning chicken to coat until slightly reduced, 1 minute. • Transfer chicken to a second lined oven tray and spoon over any remaining honey-soy sauce. • Bake until cooked through, 12-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Combine Japanese dressing and mayonnaise in a second small bowl. Set aside. • In a large bowl, combine mixed salad leaves, cucumber, roasted veggies and a drizzle of rice wine vinegar and olive oil. Season to taste.

Little cooks: Take the lead by tossing the salad!

• Slice the chicken. Divide roast bacon veggie salad between bowls. Top with honey-soy chicken and drizzle over Japanese mayo. • Garnish with crushed peanuts to serve. Enjoy!