HelloHero: American Baked Chicken
with Herb-Roasted Veggies, Slaw & Dill-Parsley Mayo
Load up chicken with flavour before baking it until golden and tender. Smokey All-American spice blend and a creamy dill-parsley slaw will combine to make a sensational dinner that everyone will happily devour!
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 bunch
asparagus
1 sachet
Garlic & Herb Seasoning
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
All-American Spice Blend
1 packet
Chicken Breast
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Trim ends of asparagus. • Place potato and asparagus on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a medium bowl, add shredded cabbage mix, baby leaves, half the dill & parsley mayonnaise and a drizzle of olive oil. Season to taste and toss to coat. Set aside. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken breast, season and turn to coat.
Little cooks: Take the lead by tossing the slaw!
• When veggies have 12 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Drizzle with olive oil, season with salt and turn to coat. Bake until cooked through, 6-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice American baked chicken. • Divide herb-roasted veggies, slaw and chicken between plates. • Serve with the remaining dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch and dollop over the herby mayo!