Golden Chicken & Honey Glaze
with Roasted Veggies, Apple Slaw & Garlic-Peppercorn Hollandaise
Golden and glowing, that’s how we like our chicken and the combination of our Aussie spice blend and honey coating doesn’t disappoint. The roasted potato and carrot shine just as bright on the plate, perfect for dipping in a garlic hollandaise. Dig in and enjoy, we know you will love it!
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
carrot
1
potato
1
apple
2 clove
garlic
1 packet
chicken breast
½ sachet
black peppercorns
1 packet
Hollandaise
(Contains Egg; )
1 bag
Shredded Cabbage Mix
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, slice apple into thin sticks. Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat.
• Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add hollandaise and crushed peppercorns and stir to combine. Season to taste and set aside.
• When the veggies have 10 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add the honey and gently turn chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine shredded cabbage mix, apple and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Slice golden chicken. • Divide roasted veggies and apple slaw between plates. Top with honey-glazed chicken. • Serve with garlic-peppercorn hollandaise. Enjoy!