Quick BBQ Chicken & Herby Potato Salad

Name: Quick BBQ Chicken & Herby Potato Salad with Spinach-Celery Slaw
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 sweet potato; 1 packet chicken breast; 1 packet celery; 1 bag shredded cabbage mix; 1 bag baby spinach leaves; drizzle white wine vinegar; 1 packet dill & parsley mayonnaise; 1 sachet paprika spice blend; 1 packet BBQ sauce

with Spinach-Celery Slaw

Up to 180$ + Free Treats / Extras for Life

Slather succulent seared chicken breast in our BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury, and 100% delish! Team it with a dill and parsley mayo-spiked potato salad and a refreshing, textural slaw for a fast and flavour-packed dinner.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

*Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Calorie Smart

•Under 40g carbs

•Kid Friendly

Allergens:

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 packet

chicken breast

1 packet

celery

1 bag

shredded cabbage mix

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 sachet

paprika spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2140 kJ

Fat21.9 g

of which saturates2.7 g

Carbohydrate35 g

of which sugars14.9 g

Dietary Fibre7.4 g

Protein42 g

Sodium915 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of lightly salted water to the boil. Peel sweet potato and cut into bite-sized chunks. • Add sweet potato to the saucepan of boiling water and cook until easily pierced with a fork, 10-15 minutes. Drain, then return saucepan. • Add the butter, garlic paste and a pinch of salt and cook, mash until smooth. Cover to keep warm.

TIP: Add a splash of water if potato looks dry!

• While the potato is cooking, combine Paprika Spice Blend, a pinch of salt, and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat, then add BBQ sauce, turning chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and baby spinach leaves. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste.