Zesty Garlic Chicken & Parsley Crumb
with Herby Potato-Bacon Salad
The best way to spice up your typical dinners is by incorporating extra ingredients to make a whole new concoction. Tonight, we've added a creamy diced bacon number to your boiled potatoes and whipped up a lemon and parsley crumb to take your chicken to the next level!
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
½
lemon
2
potato
1
apple
1 packet
parsley
1 packet
Mixed Salad Leaves
1 sachet
Garlic & Herb Seasoning
1 packet
chicken thigh
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
diced bacon
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Zest lemon to get a generous pinch, then slice into wedges. Peel potato, then cut into large chunks. Thinly slice apple. Finely chop parsley.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain, then transfer potato to a large bowl. Season to taste, cover to keep warm and set aside. • Meanwhile, add apple and mixed salad leaves to a medium bowl. Set aside. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh and turn to coat. Set aside.
• While the potato is cooking, combine panko breadcrumbs (see ingredients) and a drizzle of olive oil in a small bowl. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko mixture, stirring, until golden brown, 3-4 minutes. • Add lemon zest and parsley and cook until fragrant, 1 minute. Return to the small bowl and season to taste.
• Set your air fryer to 200°C. • Place chicken into the air fryer basket and cook until cooked through, 10-13 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken thigh until browned, 2 minutes each side. Transfer chicken to lined oven tray and bake until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Transfer bacon to the bowl with potatoes. Add dill & parsley mayonnaise, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat.
• Add a drizzle of vinegar and olive oil to the apple salad and toss to coat. • Slice garlicky chicken. • Divide creamy potato-bacon salad, leafy apple toss and chicken between plates. Top chicken with parsley crumb. • Serve with any remaining lemon wedges. Enjoy!