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Garlic-Herb Chicken & Capsicum Mayo
Garlic-Herb Chicken & Capsicum Mayo

Garlic-Herb Chicken & Capsicum Mayo

with Roast Moemoe Potato Toss & Chilli Flakes

Turn up the flavour with tonight’s tantalizing chicken dish, served with a smokey chargrilled capsicum mayo that brings a burst of sunny zest to every bite. Paired with garlicky roasted potatoes for a hearty twist and a sprinkle of chilli flakes for just the right kick, this dish is a fun, bold blend of spice, crunch, and creamy goodness.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Dietitian Approved
Allergens:
Sulphites

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

Total30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

320 g

Chicken Breast

1 packet

Mayonnaise

1 packet

Chargrilled Capsicum Relish

1 sachet

Chilli Flakes

1 packet

Baby Leaves

2

Potato

1

Carrot

1

Lemon

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories518 kcal
Energy (kJ)2170 kJ
Fat19.8 g
of which saturates2.5 g
Carbohydrate39 g
of which sugars8.2 g
Dietary Fibre3.5 g
Protein43.2 g
Sodium848 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

Large Non-Stick Pan
Baking Paper

Cooking Steps

Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. Cut Moemoe potatos and carrot into bite-sized chunks.
• Place Moemoe potatos and carrot on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat.
• Spread out evenly, then roast until tender,
20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Get prepped
2

• Meanwhile, slice lemon into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a small bowl, combine mayonnaise and chargrilled capsicum relish.
• In a medium bowl, combine chicken steaks, garlic and herb seasoning, a pinch of salt and a drizzle of olive oil.

Cook the chicken
3

• When the veggies have 10 minutes remaining, 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).
• Transfer to a plate, cover and rest for 5 minutes.
• Once veggies are done, add baby spinach leaves to oven tray with a squeeze of lemon juice and toss to combine.

Finish & serve
4

• Slice garlic-herb chicken.
• Divide garlicky roast Moemoe potato toss between bowls.
• Top with Mediterranean chicken and chargrilled capsicum mayo.
• Garnish with a pinch of chilli flakes (if using). Enjoy!

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