Orange & Cherry-Glazed Chicken
with Mash & Almond Veggies
We’re bringing the sweet and juicy taste of a fruit orchid to your chicken dinner with a rich orange and cherry glaze. It adds those zesty sweet notes to brighten up this dish and leave you with a smile that only vibrant fruit can bring.
This recipe is under 650kcal per serving.
Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
½
orange
1
carrot
2
potato
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 packet
Cherry Sauce
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Halve the orange. Thinly slice carrot into sticks. • Peel potato, then cut into large chunks. Finely chop garlic.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Under adult supervision, older kids can help peel the potato.
• 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 and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until just tender, 4-5 minutes. • Add garlic and flaked almonds and cook until fragrant, 1-2 minutes. Season with salt and pepper. • Add baby spinach leaves and stir until wilted. Season with salt and pepper. • Transfer to a bowl and cover to keep warm.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and toss to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side.
• Remove pan from heat, then add cherry sauce and a squeeze of orange juice (1 tbs for 2 people / 2 tbs for 4 people). Turn chicken to coat.
• Slice orange and cherry-glazed chicken. • Divide mash, almond veggies and chicken between plates. • Spoon remaining orange-cherry sauce over chicken to serve. Enjoy!