Honey Dijon-Glazed Chicken & Bacon Mash
with Garlic Veggies
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
garlic
1
carrot
1
courgette
1
chicken breast
1
diced bacon
1
baby spinach leaves
1
Dijon mustard
Not included in your delivery
1
olive oil
milk
(Contains Milk; )
honey
Nutrition Values
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter(for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop garlic. Thinly slice carrot and courgette into sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 2 minutes. • Add courgette and cook until tender, 3-4 minutes. Add half the garlic and cook until fragrant, 1 minute. • Remove pan from heat, add baby leaves and stir until wilted. Season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat, add dijon mustard (see ingredients), the butter(for the sauce) and the honey, then turn chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Add bacon to the mash and stir to combine. • Divide dijon-glazed chicken, bacon mash and garlic veggies between plates. • Spoon any remaining glaze over chicken. Enjoy!