Sticky Spiced Chicken & Crushed Potatoes

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

with Cherry Tomato & Celery Salad

Up to 180$ + Free Treats / Extras for Life

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

•Calorie Smart

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

1 packet

snacking tomatoes

1 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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2205 kJ

Calories527 kcal

Fat18.2 g

of which saturates6.9 g

Carbohydrate42.4 g

of which sugars11.3 g

Dietary Fibre5.9 g

Protein43.5 g

Sodium1344 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Air Fryer

•Large Non-Stick Pan

Cooking Steps

• 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 potatoes and transfer to a bowl. • Return saucepan to medium-high heat. Add the butter and garlic paste, and cook, stirring until fragrant, 1 minute. Remove from heat, then add vegetable stock powder and stir to combine. Return potatoes to pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

• 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, Aussie 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 (when no longer pink inside), 12-15 minutes. In the last 5 minutes of cook time, brush over sweet & savoury glaze and cook until browned and sticky.

TIP: No air fryer? Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side. Remove from heat, then add sweet & savoury glaze, tossing to coat.

• Meanwhile, in a large bowl, combine mixed salad leaves, celery, snacking tomatoes and mustard cider dressing. • Divide sticky spiced chicken, crushed potatoes and cherry tomato and celery salad between plates. • Spoon over any remaining sticky glaze to serve. Enjoy!