Quick BBQ-Glazed Chicken Strips

Name: Quick BBQ-Glazed Chicken Strips with Creamy Potato Mash & Slaw
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 packet chicken breast strips; 1 carrot; 1 bag baby spinach leaves; 1 bag Shredded Cabbage Mix; 1 packet mayonnaise; 1 sachet All-American Spice Blend; 1 packet BBQ sauce

with Creamy Potato Mash & Slaw

Get up to $175 off

This recipe might sound like it's involved, but the components are brought together in four simple steps, with some help from a handful of shortcut ingredients - like our sweet and smokey BBQ sauce for the glaze on the juicy chicken, and our creamy mayo for the slaw. You're in for a treat!

Tags:

Climate Superstar

•Easy Prep

•Kid Friendly

Allergens:

Milk

•Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

chicken breast strips

carrot

1 bag

baby spinach leaves

1 bag

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 sachet

All-American Spice Blend

1 packet

BBQ sauce

(May be present: Cashew, Almond, Sesame, Soy, Gluten, Eggs, Fish, Milk. )

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)2840 kJ

Fat33.7 g

of which saturates14.5 g

Carbohydrate52.2 g

of which sugars26.4 g

Protein41 g

Sodium1233 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, combine All-American spice blend, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken breast strips and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, grate carrot. Roughly chop baby spinach leaves. • In a large bowl, add carrot, baby spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of water.