Smokey Southern-Spiced Chicken

Name: Smokey Southern-Spiced Chicken with Creamy Parsnip-Potato Salad & Lemony Greens
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 potato; 1 parsnip; 2 clove garlic; 1 bag baby spinach leaves; 1 stalk spring onion; ½ lemon; 1 sachet Chicken-Style Stock Powder; 1 packet mayonnaise; 1 bag green beans; 1 packet chicken thigh; 1 sachet Louisiana spice blend

with Creamy Parsnip-Potato Salad & Lemony Greens

Get up to $175 off

Nourish the soul with this assortment that's low carb without sacrificing on taste. Tender chicken gets a lightly spiced Louisiana coating, with a creamy parsnip-potato salad and zesty greens to round out the meal. It's a taste of a Southern-style cookout right in your own home!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

parsnip

2 clove

garlic

1 bag

baby spinach leaves

1 stalk

spring onion

lemon

1 sachet

Chicken-Style Stock Powder

1 packet

mayonnaise

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

1 bag

green beans

1 packet

chicken thigh

1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Energy (kJ)1737 kJ

Fat15.6 g

of which saturates2 g

Carbohydrate26.6 g

of which sugars8.5 g

Dietary Fibre5.4 g

Protein41.8 g

Sodium1555 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 Pan

•Large Non-Stick Pan

Cooking Steps

Cut the potato into bite-sized chunks. Peel and cut the parsnip into small chunks. Place the potato and parsnip in a large saucepan of cold salted water and bring to the boil. Cook until easily pierced with a knife, 10-12 minutes. Drain and return to the saucepan.

While the potato and parsnip are cooking, finely chop the garlic. Trim the green beans. Roughly chop the baby spinach leaves. Thinly slice the spring onion. Slice the lemon into wedges. In a medium bowl, combine the Louisiana spice blend and a drizzle of olive oil. Add the chicken thigh and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans until tender, 3-4 minutes. Add the baby spinach, garlic and a squeeze of lemon juice and cook until fragrant, 1-2 minute. Season with salt and pepper, then transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour. Reduce the heat to medium if the chicken is charring too quickly!

While the chicken is cooking, add the chicken-style stock powder, mayonnaise and spring onion to the potato and parsnip. Season to taste. Stir to combine.

Slice the southern-spiced chicken. Divide the chicken, creamy parsnip-potato salad and lemony greens between plates. Serve with any remaining lemon wedges.