Honey Chicken & Garlic Greens
with Creamy Potato Salad
Here comes the much-loved flavour combination of sweet and creamy. Take your chicken dinner to new levels by coating it in honey. A creamy potato salad on the side and everyone will be surprised by how irresistible this dish is. Who wants seconds?
This recipe is under 650kcal per serving.
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
Ingredients
2
potato
1 packet
green beans
1 bunch
baby broccoli
2 clove
garlic
1 bunch
spring onion
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast strips
1 packet
Dill & Parsley Mayonnaise
(Contains: Egg, Soy; )
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk; )
1 tbs
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-12 minutes. Drain and set aside to cool.
• Meanwhile, trim green beans. Cut baby broccoli in half lengthways. Finely chop garlic. Thinly slice spring onion. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, season with salt and pepper and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and baby broccoli until tender, 5-6 minutes. • When the veggies have 1 minute remaining, add the butter and garlic. Cook until fragrant, 1-2 minutes. Season, then transfer to a plate and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-4 minutes each side. • Remove pan from heat. Add the honey and turn chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine spring onion, dill & parsley mayonnaise, a drizzle of white wine vinegar and a generous pinch of salt in a large bowl. • Add cooked potato to the mayo mixture and toss until well coated.
Little cooks: Kids can help combine the ingredients for the potato salad.
• Divide honey chicken, creamy potato salad and garlic veggies between plates. Enjoy!