BBQ-Spiced Chicken
with Roast Potatoes, Slaw & Beetroot Relish
Get ready to drum up some excitement with our spiced chicken and roast kūmara. Add a pop of colour and extra flavour with a colourful slaw and a dollop of beetroot relish – it’s a party on your plate!
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
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
320 g
Chicken Breast
1 packet
Baby Leaves
1 sachet
BBQ Seasoning
1 packet
Slaw Mix
1
Pear
2 packet
Potato
1 packet
Beetroot Relish
(May be present: Almond, Cashew, Eggs, Soy, Wheat, Fish, Sesame, Milk, Gluten. )
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, season chicken breast on both sides and combine with barbecue seasoning. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken and cook until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.
• While the chicken is baking, thinly slice pear. • In a medium bowl, combine slaw mix, baby leaves, pear, dill & parsley mayonnaise and a drizzle of vinegar. Season to taste.
• Slice the chicken. • Divide spiced chicken, roasted potatoes and pear slaw between plates. • Dollop beetroot relish over chicken to serve. Enjoy!
