Honey Mustard Chicken & Creamy Potatoes
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Honey Mustard Chicken & Creamy Potatoes

Honey Mustard Chicken & Creamy Potatoes

with Cheesy Avocado Garden Salad

This meal is a true celebration of summer. The chicken is juicy and golden, coated in a sweet and savoury honey-mustard glaze. The creamy potato salad has just the right amount of herby goodness, and the garden salad is vibrant and fresh. Dig in!

Tags:
Over 30g protein
Allergens:
Milk
•Sulphites
•Egg
•Soy

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Avocado

1

Grated Parmesan Cheese

(Contains Milk; )

1

Spring Onion

1

Chicken Breast

1

classic roast seasoning

1

Dijon Mustard

(Contains Sulphites; )

1

Mixed Salad Leaves

1

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

honey

butter

(Contains Milk; )

white wine vinegar

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Nutrition Values

Energy (kJ)2739 kJ
Calories655 kcal
Fat34.3 g
of which saturates6.5 g
Carbohydrate31.7 g
of which sugars3.3 g
Dietary Fibre8.7 g
Protein50.5 g
Sodium1083 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

1

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice avocado in half, scoop out flesh and roughly chop. Thinly slice spring onion. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan.

2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a bowl combine chicken, Aussie spice blend and a drizzle of olive oil. • 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). • Remove pan from heat. Add honey, dijon mustard (see ingredients), the butter and a splash of water, turning to coat. TIP: The chicken is cooked when it is no longer pink inside.

3

• In a medium bowl, combine mixed salad leaves, avocado, a drizzle of vinegar and olive oil. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine mixed salad leaves, avocado, a drizzle of vinegar and olive oil. Sprinkle with grated Parmesan cheese and toss to combine. Season to taste.

4

• Add dill & parsley mayonnaise and spring onion to potatoes. • Toss to combine and season to taste. • Divide honey mustard chicken, creamy potatoes and avocado garden salad between plates. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add dill & parsley mayonnaise and spring onion to potatoes. Toss to combine and season to taste. • Divide honey mustard chicken, creamy potatoes and cheesy avocado garden salad between plates. Enjoy!