Honey-Soy Chicken & Roast Veggie Salad

Name: Honey-Soy Chicken & Roast Veggie Salad with Japanese Mayo & Crushed Peanuts
Total time: 28 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 2 potato; 1 carrot; 1 courgette; 2 clove garlic; 1 cucumber; 1 tbs honey; 2 tbs soy sauce; ½ tbs vinegar (rice wine or white wine); 1 packet chicken breast; 1 packet Japanese Dressing; 1 mayonnaise; 1 packet Mixed Salad Leaves; 1 packet Crushed Peanuts

with Japanese Mayo & Crushed Peanuts

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The magic in this dish is the juicy chicken breast, perfectly browned and then drizzled with our tasty Japanese mayo. Add a nourishing roasted veggie salad and some crushed peanuts in the mix, and you've got a delicious Asian-inspired meal on the table in no time!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Soy

•Sesame

•Gluten(Wheat)

•Eggs

•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

potato

carrot

courgette

2 clove

garlic

cucumber

1 packet

chicken breast

1 packet

Japanese Dressing

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

mayonnaise

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

1 packet

Mixed Salad Leaves

1 packet

Crushed Peanuts

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

Not included in your delivery

olive oil

1 tbs

honey

2 tbs

soy sauce

(Contains: Gluten, Soy; )

½ tbs

vinegar (rice wine or white wine)

Nutrition Values

Energy (kJ)2469 kJ

Calories590 kcal

Fat20.7 g

of which saturates3.6 g

Carbohydrate51.3 g

of which sugars29.2 g

Dietary Fibre9.6 g

Protein49.9 g

Sodium1143 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot, and courgette into bite-sized chunks. • Place veggies and a drizzle of olive oil on a lined oven tray. 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!

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the honey-soy mixture to the frying pan and cook, turning chicken to coat until slightly reduced, 1 minute.

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 veggie salad between bowls. Top with honey-soy chicken and drizzle with Japanese mayo. • Garnish with crushed peanuts to serve. Enjoy!