Roast Potato, Bacon and Crispy Kale Salad with Chicken Breasts
with Honey and Balsamic Glaze
This Roast Potato, Bacon and Crispy Kale Salad with Chicken Breasts is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Red Onion
2
Carrot
1
Garlic Clove
1
Ground Cumin
30
Honey
90
British Smoked Bacon Lardons
12
Balsamic Glaze
(Contains Sulphites)
100
Chopped Kale
2
British Chicken Breasts
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once they've been crushed.
Meanwhile, halve and peel the red onion. Chop each half into 4 wedges.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Peel and grate the garlic (or use a garlic press).
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Roast on the bottom shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Pop the carrots and onion onto another baking tray. Drizzle with oil, season with salt and pepper, then sprinkle with the cumin and half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Toss to coat, then spread out in a single layer.
Roast on the middle shelf of your oven until golden, 20-25 mins. Turn halfway through.
When the potatoes have cooked for 20 mins, remove them from the oven.
Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven until crispy and golden, 10-15 mins.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat (no oil).
Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the garlic, cook for 1 min more, then remove from the heat. Stir through the balsamic glaze and remaining honey.
Once the carrots and onion are cooked, remove from the oven. Lay the kale on top, then drizzle with oil and season with salt and pepper. Bake until crispy, 5-7 mins.
When everything's ready, toss together the potatoes, veg, lardons and sticky pan juices on one baking tray, then share the salad between your bowls.
Cut the cooked chicken widthways into 2cm slices, then lay on top of your salad and tuck in.
Enjoy!
