Sweet Chilli-Glazed Chicken, Haloumi & Bombay Potatoes

Name: Sweet Chilli-Glazed Chicken, Haloumi & Bombay Potatoes with Orange Salad & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 potato; 1 sachet Mumbai Spice Blend; ½ carrot; 1 packet haloumi; 1 packet sweet chilli sauce; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet crushed peanuts; 1 packet garlic aioli; 1 orange; 1 packet chicken breast

with Orange Salad & Garlic Aioli

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Dive into this bowl of salty, squeaky haloumi and chicken slathered in a sweet chilli and perfectly paired with golden, spiced potatoes. Plus, juicy orange wedges scattered throughout the salad really makes this dish shine for an unexpected flavour sensation!

Allergens:

Milk

•Peanuts

•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

potato

1 sachet

Mumbai Spice Blend

carrot

1 packet

haloumi

(Contains: Milk;)

1 packet

sweet chilli sauce

1 packet

mixed salad leaves

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

garlic aioli

(Contains: Eggs;)

orange

1 packet

chicken breast

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3847 kJ

Calories919 kcal

Fat46.2 g

of which saturates17.5 g

Carbohydrate53.7 g

of which sugars33.1 g

Dietary Fibre11.6 g

Protein63.9 g

Sodium2104 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and Mumbai spice blend on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. • Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice cucumber. • Grate carrot (see ingredients). • Cut haloumi into 1cm slices. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a bowl. • Add haloumi to pan and cook until golden brown, 1-2 minutes each side. • Remove pan from heat, return cooked chicken, then add sweet chilli sauce, turning haloumi and chicken to coat.

• In a large bowl, combine mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season. • Divide sweet chilli-glazed chicken, haloumi, Bombay potatoes and cucumber salad between plates. • Garnish with crushed peanuts and serve with garlic aioli. Enjoy!