Pan-Fried Honey Garlic Chicken & Haloumi

Name: Pan-Fried Honey Garlic Chicken & Haloumi with Corn Slaw & Smokey Sweet Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 sweet potato; 1 sachet All-American spice blend; 1 packet haloumi; ½ tbs honey; 1 tin sweetcorn; 1 packet celery; 1 bunch spring onion; 2 clove garlic; 1 packet Dijon mustard; 1 packet mayonnaise; 1 packet slaw mix; 1 packet chicken breast

with Corn Slaw & Smokey Sweet Potato Wedges

Get up to $200 off!

Enjoy a taste of the good ol’ USA right here with our honey garlic haloumi, chicken and BBQ sweet potato wedges.

Allergens:

Milk

•Eggs

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 sachet

All-American spice blend

1 packet

haloumi

(Contains: Milk;)

1 tin

sweetcorn

1 packet

celery

1 bunch

spring onion

2 clove

garlic

1 packet

Dijon mustard

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

slaw mix

1 packet

chicken breast

Not included in your delivery

olive oil

½ tbs

honey

Nutritional Values

Energy (kJ)3483 kJ

Calories832 kcal

Fat42.8 g

of which saturates17.1 g

Carbohydrate47.8 g

of which sugars26 g

Protein61.9 g

Sodium1945 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. Microwave wedges on high, 2 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Sprinkle over All-American spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes.

• Meanwhile, to a medium bowl, add haloumi and cover with water. • Drain sweetcorn. Thinly slice celery and spring onion. Finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan to high heat with a drizzle of olive oil. When the oil is hot, add chicken tossing ocassionally, until browned, 5-6 minutes. Transfer to a bowl. • Reduce heat to medium-high. Cook haloumi until golden brown, 1-2 minutes each side. • In the last minute of cook time, add garlic and honey and cook until fragrant, 1-2 minutes. • To the bowl with the corn, add celery, Dijon mustard and half the mayonnaise. Add slaw mix. Toss to coat. Season to taste.

• Divide honey garlic chicken, haloumi, corn slaw and sweet potato wedges between plates. • Garnish with spring onion. Serve with remaining mayonnaise. Enjoy!