Sticky Chutney Chicken Strips
with Roasted Veggies & Smokey Aioli
Here’s a hearty chicken bowl that draws inspiration from countless cuisines and brings it straight to your table. Herby chicken strips, coated in a sweet chutney meets roast veggie toss, and there’s a dollop of hollandaise to finish it off.
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
capsicum
1
carrot
2 clove
garlic
1 packet
chicken breast strips
1 sachet
Garlic & Herb Seasoning
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
baby spinach leaves
1 bag
parsley
1 packet
Hollandaise
(Contains Egg; )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, capsicum and carrot into bite-sized chunks. Finely chop garlic. • In a medium bowl, combine chicken breast strips, garlic & herb seasoning and a drizzle of olive oil.
• Place potato, capsicum and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• When the veggies have 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Add garlic and stir until fragrant.
• Remove pan from the heat, then add onion chutney and the butter. Toss chicken to coat.
• When the roasted veggies have cooled slightly, add baby spinach leaves to the tray and gently toss to combine.
• Roughly chop parsley. • Divide roasted veggies between plates, then top with sticky chutney chicken strips. • Drizzle with hollandaise and garnish with parsley to serve. Enjoy!