HelloHero: Aussie Chicken & Parmesan Mash
with Veggies & Creamy Pesto Sauce
Succulent chicken breast gets a boost of flavour with our popular Aussie spice blend! Serve up a side of creamy, cheesy mash plus garlicky green beans and carrot for a bright and tasty dinner that brings the flavour to the table.
We’ve replaced the green beans in this recipe with broccoli florets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Aussie Spice Blend
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Broccoli
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
330 g
Chicken Breast
2
Potato
1
Carrot
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• 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, 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.
• 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 broccoli florets, tossing, until
tender, 5-6 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), basil pesto
and any chicken resting juices. Stir to combine,
then simmer until slightly thickened,
1-2 minutes.
• 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!
