Onion Chutney-Glazed Chicken

Name: Onion Chutney-Glazed Chicken with Roasted Veggies & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 carrot; 1 tomato; 1 bag parsley; 1 packet chicken breast; 2 tbs water; 1 packet Onion Chutney; 15 g butter; 1 tsp balsamic vinegar; 1 bag salad leaves; 1 packet Dill & Parsley Mayonnaise; 1 clove garlic; 1 sachet Aussie Spice Blend

with Roasted Veggies & Dill-Parsley Mayo

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Hold onto your forks, because we're predicting a flurry of excitement when this delectable chicken hits the table! With a glaze of caramelised onion and parsley, it has a mountain of flavour, and we've added roasted veggies and a refreshing tomato salad to seal the deal.

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

Allergens:

Sulphites

•Milk

•Eggs

•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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

tomato

1 bag

parsley

1 packet

chicken breast

1 packet

Onion Chutney

(Contains: Sulphites; )

1 bag

salad leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 clove

garlic

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

2 tbs

water

15 g

butter

(Contains: Milk; )

1 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)2551 kJ

Fat28.8 g

of which saturates7.3 g

Carbohydrate48.8 g

of which sugars21.6 g

Protein39.5 g

Sodium916 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 the oven to 240°C/220°C fan-forced. Cut the potato and carrot into bite-sized chunks. Place the veggies on a lined oven tray, drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

While the veggies are roasting, roughly chop the tomato. Finely chop the garlic and parsley leaves. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and turn to coat. Set aside.

In a small bowl, combine the garlic, parsley, the water and onion chutney. Season and set aside.

In a large frying pan, heat a drizzle of olive oil and the butter over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Add the onion chutney mixture and cook until thickened, 1 minute. Turn the chicken to coat in the glaze. Remove from the heat.

TIP: The chicken is cooked through when it's no longer pink inside.

In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Season, then add the mixed salad leaves and tomato. Toss to coat.

Slice the onion chutney-glazed chicken. Divide the chicken and roasted veggies between plates. Serve with the garden salad and dill & parsley mayonnaise.