All-American Honey Chicken
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All-American Honey Chicken

All-American Honey Chicken

with Roast Sweet Potato Chunks & Spring Onion Sour Cream

We've teamed tonight's winner chicken dinner with our new favourite seasoning for roasted sweet potatoes. Complete the dish with a cherry tomato-adorned salad for a touch of sweetness and acidity, plus sour cream for some tang.

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Allergens:
Milk

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

2

sweet potato

1 sachet

chicken-style stock powder

1 sachet

All-American spice blend

1 packet

chicken breast

1 sprig

spring onion

1 packet

Light Sour Cream

(Contains Milk;)

1 punnet

snacking tomatoes

1 bag

deluxe salad mix

Not included in your delivery

olive oil

1 tbs

water

2 tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2169 kJ
Fat11.9 g
of which saturates5.5 g
Carbohydrate58.5 g
of which sugars36.9 g
Protein41.6 g
Sodium973 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan forced. Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle over chicken-style stock powder and season with pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

2
2

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend, the water and a drizzle of olive oil. Add chicken. Season with pepper, then toss to coat.

Little cooks: Help toss the chicken with the spice blend.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks in batches, until cooked through, 3-6 minutes each side (when no longer pink inside). Remove from heat then add the honey, turning to coat.

TIP: The spice blend will char slightly in the pan. This adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• While chicken is cooking, thinly slice spring onion. • In a small bowl, combine light sour cream and spring onion. Season with salt and pepper to taste.

5
5

• Halve snacking tomatoes. • In a large bowl, combine a drizzle of the vinegar and olive oil. Season, then add tomatoes and deluxe salad mix. Toss to coat.

6
6

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