Name: Double Paprika Chicken & Sticky Glaze with Garlic Crushed Potatoes & Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 660 g Chicken Breast; 1 Celery; 1 sachet Vegetable Stock Powder; 2 Potato; 1 sachet Paprika Spice Blend; 1 packet Mustard Cider Dressing; 1 packet Sweet & Savoury Glaze; 2 Garlic; 1 packet Snacking Tomatoes

HelloFresh

Recipes

Australian Recipes

Double Paprika Chicken & Sticky Glaze

with Garlic Crushed Potatoes & Garden Salad

Up to 180$ + Free Treats / Extras for Life

Tags:

High Protein

Allergens:

Celery

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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

660 g

Chicken Breast

Celery

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

Potato

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Mustard Cider Dressing

1 packet

Sweet & Savoury Glaze

(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

Garlic

1 packet

Snacking Tomatoes

Nutritional Values

Calories585 kcal

Energy (kJ)2450 kJ

Fat11.2 g

of which saturates2.2 g

Carbohydrate37.1 g

of which sugars13.2 g

Dietary Fibre7.8 g

Protein79.6 g

Sodium1310 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain. • Return saucepan to medium-high heat, add the butter and garlic paste, and cook, stirring, until fragrant, 1 minute. • Remove from heat, add vegetable stock powder and stir to combine • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!

• While the potato is cooking, finely chop celery. Halve snacking tomatoes. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, paprika spice blend, and a drizzle of olive oil.

• Set air fryer to 200°C. Place chicken steaks into air fryer basket and cook, turning halfway through, until golden and cooked through, 12-15 mins. • In the last 5 minutes of cook time, brush over sweet & savoury glaze and cook until browned and sticky. Cook in batches if needed. • Meanwhile, in a large bowl, combine mixed salad leaves, cucumber, snacking tomatoes, and mustard cider dressing.

TIP: No air fryer? Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Remove from heat, then add sweet & savoury glaze, tossing to coat. TIP: The chicken is cooked when it is no longer pink inside. TIP: Use two oven trays if necessary.

• Divide paprika chicken, garlic crushed potatoes, and garden salad between plates. • Spoon over any remaining sticky glaze. Enjoy!