Honey-Soy Chicken & Roast Veggie Salad
with Japanese Mayo & Crushed Peanuts
The magic in this dish is the juicy chicken breast, perfectly browned and then drizzled with our tasty Japanese mayo. Add a nourishing roasted veggie salad and some crushed peanuts in the mix, and you've got a delicious Asian-inspired meal on the table in no time!
This recipe is under 650kcal 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
2
potato
1
carrot
1
courgette
2 clove
garlic
1
cucumber
1 packet
chicken breast
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 packet
Mixed Salad Leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1 tbs
honey
2 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot, and courgette into bite-sized chunks. • Place veggies and a drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Allow to cool slightly.
• Meanwhile, finely chop garlic. Thinly slice cucumber into half-moons. • In a small bowl, combine garlic and the honey, soy sauce and rice wine vinegar. Set aside.
Little cooks: Take charge by combining the sauces!
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season.
• 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). • In the last minute of cook time, add the honey-soy mixture to the frying pan and cook, turning chicken to coat until slightly reduced, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Combine Japanese dressing and mayonnaise in a second small bowl. Set aside. • In a large bowl, combine mixed salad leaves, cucumber, roasted veggies and a drizzle of rice wine vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Slice the chicken. Divide roast veggie salad between bowls. Top with honey-soy chicken and drizzle with Japanese mayo. • Garnish with crushed peanuts to serve. Enjoy!