Double Herby Marinated Chicken & Mayo

Name: Double Herby Marinated Chicken & Mayo with Veggie-Packed Cauliflower & Broccoli Rice
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Cauliflower Rice; 1 tin Sweetcorn; 1 packet Mayonnaise; 1 packet Baby Leaves; 1 Carrot; 640 g Herby Marinated Chicken Thigh; 1 drizzle olive oil; 20 g butter; ¼ tsp salt

with Veggie-Packed Cauliflower & Broccoli Rice

Get up to $175 off

Say hello to fresh and flavourful! Our pre-marinated chicken thigh is the answer to all your weeknight dinner needs, perfectly paired with a wholesome cauliflower-broccoli rice mix. Add a dollop of creamy mayo on top and you’ve got a tasty, feel-good plate that’s anything but boring.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Cauliflower Rice

1 tin

Sweetcorn

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

Baby Leaves

Carrot

640 g

Herby Marinated Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

¼ tsp

salt

Nutrition Values

Energy (kJ)3110 kJ

Calories744 kcal

Fat43.8 g

of which saturates14.5 g

Carbohydrate25.9 g

of which sugars6.9 g

Dietary Fibre5.4 g

Protein58.8 g

Cholesterol0 mg

Sodium1280 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

Cooking Steps

PDF

• Thinly slice carrot into rounds.
• Finely chop garlic.
• Drain sweetcorn.

• Heat a large frying pan over high heat. Cook sweetcorn and carrot until lightly browned, 4-5 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate, cover to keep warm and set aside.

• Wipe out the frying pan, then return to high heat. Cook the butter and cauliflower-broccoli rice, stirring, until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Return the carrot and corn to the pan, along with baby leaves and stir to combine. Season to taste.

• Slice herby marinated chicken thigh. • Divide cauliflower-broccoli rice between bowls. Top with chicken. • Serve with a dollop of mayonnaise. Enjoy!