Double Sticky Spiced Chicken & Crushed Potatoes

Name: Double Sticky Spiced Chicken & Crushed Potatoes with Cherry Tomato & Celery Salad
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet chopped potato; 20 g butter; 1 packet garlic paste; 1 sachet vegetable stock powder; 1 packet celery; 2 packet chicken breast; 1 sachet Aussie spice blend; 1 packet Sweet & Savoury Glaze; 1 packet mixed salad leaves; 1 packet mustard cider dressing; 1 packet snacking tomatoes

with Cherry Tomato & Celery Salad

Get up to $200 off!

You really can't go wrong when you take some staple ingredients and add a little bit of pizzazz! Take tender chicken and douse it in some sticky glaze, garlic potatoes and lightly crush them and toss together a cherry tomato-celery garden salad!

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Kid Friendly

•Over 30g protein

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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

chopped potato

1 packet

garlic paste

1 sachet

vegetable stock powder

1 packet

celery

2 packet

chicken breast

1 sachet

Aussie spice blend

1 packet

Sweet & Savoury Glaze

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

1 packet

mixed salad leaves

1 packet

mustard cider dressing

1 packet

snacking tomatoes

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2917 kJ

Calories697 kcal

Fat20.6 g

of which saturates7.7 g

Carbohydrate42.6 g

of which sugars11.3 g

Dietary Fibre6.1 g

Protein80 g

Sodium1415 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Air Fryer

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.