All-American Honey Chicken

Name: All-American Honey Chicken with Roast Potatoes, Salad & Chive Sour Cream
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 sachet chicken-style stock powder; 1 punnet cherry tomatoes; 1 cucumber; 1 tbs water; 2 tbs honey; 1 bag chives; 1 packet Light Sour Cream; 1 drizzle white wine vinegar; 1 bag mixed salad leaves; 1 packet chicken thigh; 1 sachet All-American spice blend

with Roast Potatoes, Salad & Chive Sour Cream

Up to 180$ + Free Treats / Extras for Life

Tonight, try our amazing new twist to roasting potatoes: coat them in chicken stock for an irresistible flavour. We bet this will be a real hit in the household tonight!

This recipe is under 650kcal per serving.

Unfortunately, this week's tomatoes were in short supply. Some customers will receive cherry tomatoes instead of tomatoes. Don't worry, the recipe will be just as delicious!

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

chicken-style stock powder

1 punnet

cherry tomatoes

cucumber

1 bag

chives

1 packet

Light Sour Cream

(Contains: Milk;)

1 bag

mixed salad leaves

1 packet

chicken thigh

1 sachet

All-American spice blend

Not included in your delivery

olive oil

1 tbs

water

2 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2322 kJ

Fat18.5 g

of which saturates8.5 g

Carbohydrate53.2 g

of which sugars27 g

Protein40.4 g

Sodium948 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks and place on a lined oven tray. Sprinkle over the chicken stock powder, a pinch of pepper and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes.

While the potato is roasting, halve the cherry tomatoes. Thinly slice the cucumber into rounds. Cut the chicken thigh in half. In a medium bowl combine the chicken, All-American spice blend, the water, a small drizzle of olive oil and season with pepper.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the chicken, turning occasionally, until browned and cooked through, 8-10 minutes. Remove from heat, add the honey and turn to coat all over.

TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour! Chicken is cooked through when it's no longer pink.

While the chicken is cooking, finely chop the chives. In a small bowl, combine the light sour cream and chives. Season with salt and pepper.

In a large bowl, combine a small drizzle of white wine vinegar and olive oil and season. Add the tomato, cucumber and mixed salad leaves and toss to coat.

Divide the All-American honey chicken, roast potatoes and salad between plates. Spoon over any juices from the pan. Serve with a dollop of the chive sour cream.