Spiced Roast Chicken & Bacon Greens

Name: Spiced Roast Chicken & Bacon Greens with Creamy Leek Sauce & Mash
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 bag baby broccoli; 1 leek; 1 bag green beans; 1 packet roasted almonds; 1 packet chicken breast; 1 sachet Aussie Spice Blend; 1 packet diced bacon; ½ packet cream; ½ sachet Chicken-Style Stock Powder; 1 packet Grated Parmesan Cheese

with Creamy Leek Sauce & Mash

Get up to $175 off

Long after you’ve finished this meal, you’re going to remember the way it was beautifully tied together with the creamiest black garlic sauce. Its unique sweet, savoury and umami-packed flavour works wonderfully with succulent chicken and a side of bacon peppered greens.

Allergens:

Milk

•Almond

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 bag

baby broccoli

leek

1 bag

green beans

1 packet

roasted almonds

1 packet

chicken breast

1 sachet

Aussie Spice Blend

1 packet

diced bacon

½ packet

cream

½ sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

Nutrition Values

Energy (kJ)4316 kJ

Fat68.3 g

of which saturates34.8 g

Carbohydrate43.7 g

of which sugars19.6 g

Protein59.1 g

Sodium1494 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 Saucepan

•Lid

•Large Frying Pan

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the saucepan of boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the butter, milk and a generous pinch of salt to the potato. Mash with a potato masher or fork until smooth. Cover to keep warm.

• While the potato is cooking, halve any thick stalks of baby broccoli lengthways. Thinly slice leek. Trim green beans. Roughly chop roasted almonds.

• In a medium bowl, combine chicken breast, Aussie spice blend and a drizzle of olive oil. Toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 1-2 minutes each side. • Transfer chicken to a lined oven tray. Bake until cooked through, 10-14 minutes (depending on size).

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

• While the chicken is baking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 2-3 minutes. • Add baby broccoli and green beans and cook, tossing, until tender, 5-6 minutes. • Season with a pinch of pepper. Transfer to a plate and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Reduce heat to low, then add cream (see ingredients), chicken-style stock powder (see ingredients), grated Parmesan cheese and a splash of water, stirring until thickened, 1-2 minutes. Season with pepper.

• Slice the chicken. • Divide spiced roast chicken, mash and bacon greens between plates. Top chicken with creamy leek sauce • Garnish greens with roasted almonds to serve. Enjoy!