Easy Spiced Chicken & Baked Veggie Fries
with Slaw & Truffle Mayonnaise
Dipping these potato and turnip fries in a creamy mayo is just the thing to make this dish sing. Complementing the spiced chicken with a fresh slaw, tonight’s dinner is sure to win over many stomachs.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1
potato
1
white turnip
1 packet
chicken thigh
1 sachet
Aussie Spice Blend
1 tsp
quinoa
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 packet
Slaw Mix
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and turnip into fries. • Place veggie fries on a lined oven tray. Season with salt, drizzle with olive oil and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
• When the fries have 15 minutes remaining, combine chicken thigh, Aussie spice blend and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray, drizzle over the honey and roast until cooked through, 10-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a second medium bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice spiced chicken. • Divide chicken, baked veggie fries and slaw between plates. • Serve with Italian truffle mayonnaise. Enjoy!