Succulent chicken breast gets a boost of flavour with our popular Aussie spice blend! Serve up a side of cheesy mash, green beans and a creamy pesto sauce for a bright and tasty dinner that brings the flavour to the table.
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.
330 g
Chicken Breast
½ packet
Light Cooking Cream
1 packet
Green Beans
1 packet
Parmesan Cheese
1 packet
Basil Pesto
1 sachet
Aussie Spice Blend
2
Potato
1
Carrot
1 drizzle
olive oil
30 g
butter
2 tbs
milk
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then return to the pan. Add the butter, the milk and Parmesan cheese. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, slice carrot into thin sticks. • Trim green beans. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.
• Return frying pan to medium heat. • Add light cooking cream (see ingredients) and basil pesto. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Stir through any chicken resting juices. • Season to taste, then remove pan from heat.
• Divide Aussie chicken, Parmesan mash and veggies between plates. • Spoon creamy pesto sauce over chicken and mash to serve. Enjoy! Little cooks: Add the finishing touch by spooning over the creamy pesto sauce!