Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3035 / 727
Fats (g)
12.5
of which saturated (g)
6.5
Carbohydrates (g)
100
of which sugars (g)
36.6
Fibers (g)
19.7
Proteins (g)
57.8
Salt (g)
1.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep mash
Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan. Mash until smooth and season with salt.
2 Prep oranges
Meanwhile, carefully wash and dry the orange. Finely grate its zest before also juicing it.
3 Fry chicken
Heat a pan over a medium high heat with a drizzle of oil. Fry the chicken breasts for 4 min on each side until browned. Season generously with salt and pepper. Transfer the chicken to a plate and set aside.
4 Prep sauce
Wipe the pan clean with kitchen paper, then return it to a medium heat. Add the butter, 1 tsp of the grated orange zest, 100 ml of orange juice and the cinnamon stick. Cook for 2-3 min. Return the fried chicken to the pan and cook for 5 min further until the chicken is cooked through and the sauce has thickened.
5 Boil broccoli
Rinse the broccoli and separate it into florets. Cook the broccoli florets in a pot of salted boiling water for 5 min or until tender. Drain once cooked.
6 Serve
Serve the orangechicken with the sweet potato mash and boiled broccoli to the side. Garnish with the pomegranate seeds.