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Herby Chicken

Herby Chicken

with Onion Mash and Garlicky Sugar Snap Peas

3.6 / 4 Rating
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This recipe is a celebration of contrasts. The creamy mash is flavoured with sweet caramelised onion. Its pillowy softness is the perfect counterpart to juicy chicken in a crispy coating of herbed breadcrumbs. Comfort food of the highest order! But with a side of garlicky sugar snap peas to keep things light.

Allergens:GlutenEggMustardSulphites
Preparation Time50 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 pack(s)

Potato

1 unit(s)

Red Onion

1 pack(s)

Sugar Snap Peas

1 bunch(es)

Flat Leaf Parsley

150 grams

Panko Breadcrumbs

(ContainsGluten)

2 unit(s)

Chicken Breast

½ pot(s)

Provencale Herbs

1 sachet

Mayonnaise

(ContainsEgg, Mustard)

½ tsp

Balsamic Vinegar

(ContainsSulphites)

1 tbsp

Olive Oil for the dressing

1 unit(s)

Garlic

Not included in your delivery

1 tbsp

Olive Oil

75 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)2678 kJ
Energy (kcal)640 kcal
Fat26.0 g
of which saturates3.0 g
Carbohydrate58 g
of which sugars10.0 g
Protein47 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Cutting board
Grater
Knife
Saucepan
Aluminum Foil
Baking Tray
Small Bowl
Spoon
Frying Pan
Plate
Lid
Potato Masher
Strainer
InstructionsPDF
Instructions
Do the Prep!
Do the Prep!
1

Preheat your oven to 200°C and put a large saucepan of water on to boil. Chop the red potato into 2cm chunks (no need to peel!). Halve, peel and thinly slice the red onion into half moons. Trim the tops from the sugar snap peas. Peel and grate the garlic (or use a garlic press). Pop the potato into your pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.

Prep the Chicken
Prep the Chicken
2

Meanwhile, roughly chop the parsley (stalks and all). Put half the parsley in a small bowl and mix in the panko breadcrumbs, Provençal herbs, olive oil (see ingredients for amount) and a good pinch of salt. Pop the chicken breasts on a baking tray and season with salt and pepper. Using the back of a spoon, spread the mayo over the top of each breast and then sprinkle over the crumb mixture.

Cook the Chicken
Cook the Chicken
3

Pop the chicken on the top shelf of your oven. Bake until it is cooked through and golden on top, 20-25 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onion. Cook until soft, 7-10 mins, stirring occasionally, then remove from the pan and keep to one side.

Make the Mash
Make the Mash
4

When the potato is cooked, drain in a colander and leave to steam dry for 1 minute. Return the potato to the pan and mash until smooth with a potato masher. Mix in a knob of butter (if you have some) and the softened onion. Taste and add salt and pepper if necessary. Keep warm in the pan with a lid on.

Steam the Beans
Steam the Beans
5

Heat a splash of oil in your (now empty) frying pan on high heat. Stir-fry the sugar snap peas for 2 mins. Add the garlic, a good pinch of salt and the water (amount specified in the ingredient list). Pop a lid on (or cover with foil) and steam, 3-5 mins. Drain any remaining water, then stir through the balsamic vinegar and olive oil (amount specified in the ingredient list).

Finish and Serve
Finish and Serve
6

Reheat the onion mash if necessary and spoon a generous amount onto your plates. Top with the herby chicken and place some garlicky sugar snaps alongside. Drizzle the balsamic dressing from the beans around the plates and finish with a sprinkling of the remaining parsley. Enjoy!