Honey-Mustard Chicken & Creamy Potatoes
with Avocado Garden Salad
This meal is a true celebration of summer. The chicken is juicy and golden, coated in a sweet and savoury honey-mustard glaze. The creamy potato salad has just the right amount of herby goodness, and the garden salad is vibrant and fresh. Dig in!
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
2
potato
1 packet
chicken breast
1 sachet
Classic Roast Seasoning
½ packet
Dijon mustard
1
avocado
1 sprig
spring onion
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato 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 saucepan.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine classic roast seasoning and a drizzle of olive oil. Add chicken steaks, turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, Dijon mustard (see ingredients), the butter and a splash of water, turning to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice spring onion. • Meanwhile, in a second medium bowl, combine mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil. Season to taste.
• Add dill & parsley mayonnaise and spring onion to the potatoes. Toss to combine and season to taste. • Divide honey-mustard chicken, creamy potatoes and avocado garden salad between plates. Enjoy!