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.
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
Instructions
• 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!