Here comes the much-loved flavour combination of sweet and sour. Take your chicken dinner to new levels by coating it in lemon and honey. A creamy potato salad on the side and everyone will be surprised by how irresistible this dish is. Who wants seconds?
This recipe is under 650kcal per serving and under 30g 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
1
potato
1
parsnip
½
lemon
1 stalk
celery
2
radish
1 sprig
spring onion
2 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast strips
1 bag
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
olive oil
2 tsp
honey
drizzle
vinegar (balsamic or white wine)
• Boil the kettle. Cut potato into bite-sized chunks. Peel parsnip, then cut into bite-sized chunks. • Half-fill a medium saucepan with boiling water and a good pinch of salt. • Cook potato and parsnip in the boiling water, over medium-high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return veggies to the pan. Season to taste and set aside.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. Thinly slice celery, radish and spring onion. Finely chop garlic. • In a medium bowl, combine garlic, lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, season with salt and pepper and toss to coat.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and turn chicken to coat.
• Meanwhile, combine slaw mix, celery, radish and a drizzle of vinegar and olive oil in a large bowl. Season to taste and set aside.
• To the saucepan with the veggies, add spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and and a generous pinch of salt and pepper. Toss to combine.
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.
• Divide zesty honey chicken strips, creamy parnip-potato salad and celery slaw between plates. • Serve with any remaining lemon wedges. Enjoy!