Double Herby 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?
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 sprig
spring onion
1 sachet
Garlic & Herb Seasoning
2 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
Instructions
• 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 large 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 (cook in batches if your pan is getting crowded). • Remove pan from heat and return all chicken to pan. 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!
