HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Chicken & Beetroot Relish
Spiced Chicken & Beetroot Relish

Spiced Chicken & Beetroot Relish

with Garlic Mash, Sautéed Cabbage & Baby Broccoli

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What’s a quick and easy way to make succulent chicken bursting with flavour? Add a tangy beetroot relish that’s hard to beat, then team it with colourful veggies paired with garlic mash for a meal that’s all kinds of yum!

This recipe is under 650kcal per serving.

Tags:Under 650kcal

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bag

baby broccoli



1 sachet

chicken-style stock powder

1 packet

chicken breast

1 bag

shredded cabbage mix

1 packet

beetroot relish

2 clove


1 sachet

Aussie spice blend

Not included in your delivery

olive oil

40 g



2 tbs



1 drizzle

white wine vinegar

1 tbs

brown sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2491 kJ
Fat23.3 g
of which saturates12.7 g
Carbohydrate52.6 g
of which sugars29.1 g
Protein41.6 g
Sodium1310 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Boil the kettle. Peel garlic. Trim baby broccoli. Cut potato into large chunks. Half-fill a large saucepan with the boiling water over a high heat with a pinch of salt. • Cook potato and garlic in boiling water for 10 minutes. Place a colander or steamer basket on top of the saucepan, then add baby broccoli. Cover with a lid and steam until broccoli is tender and potato can be easily pierced with a fork, 5 minutes. • Transfer baby broccoli to a medium bowl and season to taste. Set aside. Drain potato and garlic, then return to saucepan. • Add chicken-style stock powder, the milk and butter, then mash until smooth. Cover to keep warm.


• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add chicken steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

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


• Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook shredded cabbage mix until tender, 4-5 minutes. • Add the brown sugar and a drizzle of white wine vinegar and water and cook until softened, 3-4 minutes.


• Slice spiced chicken. • Divide garlic mash, chicken, sautéed cabbage and steamed baby broccoli between plates. • Top chicken with beetroot relish to serve.