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American Recipes

Sticky BBQ Chicken & Herby Potato Salad

Sticky BBQ Chicken & Herby Potato Salad

Sticky BBQ Chicken & Herby Potato Salad

with Spinach-Celery Slaw

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Slather succulent seared chicken thigh 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.

Tags:

Calorie Smart

•Under 40g carbs

•Easy Prep

•Kid Friendly

Allergens:

Egg

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

2

potatoes

1 packet

chicken thigh

1 bag

celery

1 bag

shredded cabbage mix

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

1 sachet

Aussie spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2215 kJ

Fat25.6 g

of which saturates3.8 g

Carbohydrate35 g

of which sugars14.9 g

Dietary Fibre7.2 g

Protein38.3 g

Sodium932 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

1

• Boil the kettle. • Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil over high heat. Cook until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan and allow to cool slightly.

2

• While potato is cooking, combine Aussie spice blend 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 (when no longer pink inside), 10-14 minutes. • Remove pan from heat, then add BBQ sauce, turning chicken to coat.

3

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

4

• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with herby potato salad and spinach-celery slaw. Enjoy!

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