Homestyle Chicken Steaks & Herby Mayo
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Homestyle Chicken Steaks & Herby Mayo

Homestyle Chicken Steaks & Herby Mayo

with Honey Haloumi, Beetroot & Crouton Salad

There'll be no space left empty on your plate once you pile high this bountiful crouton salad. Doused with honey haloumi chunks and drizzled with only the best herby mayo, homestyle chicken steaks have never tasted better!

Allergens:
Milk
•Gluten
•Soy
•Wheat
•Egg

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

1

beetroot

1

carrot

1 packet

haloumi

(Contains Milk;)

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 packet

chicken breast

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 bag

mixed salad leaves

1 sachet

Nan's special seasoning

Not included in your delivery

1

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3754 kJ
Fat51.6 g
of which saturates18.3 g
Carbohydrate50.4 g
of which sugars21.3 g
Protein57.9 g
Sodium1981 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut beetroot into 1cm chunks. Cut carrot into bite-sized chunks. • In a medium bowl, add haloumi and cover with water to soak.

2
2

• Place beetroot and carrot on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, cut or tear bake-at-home ciabatta into bite-sized chunks. In a medium bowl, toss ciabatta with olive oil and a pinch of salt and pepper. • When the veggies have 5 minutes remaining, add croutons to the tray and cook, until golden.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's seasoning and a drizzle of olive oil. Add chicken, then turn to coat.

4
4

• When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if you pan is getting crowded).

5
5

• Drain haloumi and pat dry. Cut into bite-sized chunks. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Remove from heat. Add the honey and toss to coat.

6
6

• To the tray with roasted veggies, add mixed salad leaves, haloumi and a drizzle of vinegar. Gently toss to combine. • Slice chicken. • Divide honey haloumi and crouton salad between plates. Top with homestyle chicken. • Drizzle over dill & parsley mayonnaise. Enjoy!