Beetroot Relish-Glazed-Chicken
with Garlic Crushed Veggies & Celery Slaw
If you’re looking for ‘wow factor’ then you’re going to want a pop of colour on your chicken and nothing can beat the beetroot when it comes to vibrancy on a plate. Glaze the chicken in a sweet beetroot relish to shine beside the fragrant garlic crushed veggies for a dinner that tastes as good as it looks.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1
potato
1
parsnip
1 packet
chicken breast
2 clove
garlic
1 packet
Beetroot Relish
2 stalk
celery
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and parsnip, then cut both into bite-sized chunks. • Cook potato and parsnip in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the veggies are cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine chicken, Nan's special seasoning and a drizzle of olive oil in a medium bowl. • Finely chop garlic. • In a small heatproof bowl, place garlic and half the butter, then microwave in 10 second bursts until melted.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add beetroot relish, remaining butter and a splash of water, turning chicken to coat. • Transfer to a plate, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice celery. • In a second medium bowl, combine shredded cabbage mix, celery, mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.
Little cooks: Kids can help toss the slaw.
• When the veggies are done, add garlic butter and toss to coat. Lightly crush veggies with a fork. Season to taste.
Little cooks: Help crush the veggies.
• Divide beetroot-glazed chicken, celery slaw and garlicky crushed veggies between plates. • Drizzle over any remaining sauce from the pan to serve. Enjoy!