Double Herby Cherry-Glazed Chicken & Garlic Mash
with Braised Balsamic Cabbage & Green Beans
Chicken, mash and veg, it doesn’t get much more classic than that! We’ve added a few surprises to jazz up this tried-and-true combo - flavourful garlic mashed in with the potatoes, a sweet cherry glaze on the chicken, and cabbage braised in a sweet and tangy balsamic sauce. Dig in!
This recipe is under 650kcal 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
2
potato
2 clove
garlic
1 packet
green beans
1
leek
2 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
Shredded Cabbage Mix
1 sachet
vegetable stock powder
1 packet
Cherry Sauce
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
1 tbs
brown sugar
1 tbs
balsamic vinegar
2 tbs
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Peel potato and cut into large chunks. Peel garlic cloves. • Half-fill a large saucepan with boiling water and add a pinch of salt. Cook potato and garlic in the boiling water for 6 minutes. • Drain potatoes and garlic and return to the saucepan. Add the butter, milk and a good pinch of salt, then mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, thinly slice leek. Trim green beans. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until softened, 2-3 minutes. • Add shredded cabbage mix, the brown sugar, balsamic vinegar, water and vegetable stock powder. Cook, stirring occasionally, until softened, 4-5 minutes. Season to taste, then transfer to a bowl. Cover to keep warm. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• Remove pan from heat, then return all chicken to pan. Add cherry sauce and gently turn chicken to coat.
• Slice chicken. • Divide garlic mash, braised balsamic cabbage, green beans and herby chicken between plates. • Spoon over any remaining glaze. Tear over parsley to serve. Enjoy!
Little cooks: Help tear over the herbs.