HelloHero: Double Honey-Herb Chicken Strips & Slaw
with Creamy Parsnip-Potato Salad
Here comes the much-loved flavour combination of sweet and sour. Take your chicken dinner to new levels by coating it in lemon and 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
1
Potato
1
Parsnip
½
Lemon
1 stalk
Celery
2
Radish
1 sprig
Spring Onion
1 sachet
Garlic & Herb Seasoning
2 packet
Chicken Breast Strips
1 packet
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water and a good pinch of salt. • Peel potato and parsnip. Cut potato and parsnip into bite-sized chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Season to taste and set aside.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • Thinly slice celery, radish and spring onion. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, season with salt and pepper and toss to coat.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn chicken to coat.
• Meanwhile, combine slaw mix, celery, radish and a drizzle of vinegar and olive oil in a large bowl. Season to taste and set aside.
• To the saucepan with the veggies, add spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and and a generous pinch of salt and pepper. Toss to combine.
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.
• Divide honey-herb chicken strips, creamy parsnip-potato salad and slaw between plates. • Serve with any remaining lemon wedges. Enjoy!