Chicken Steak & Twice-Cooked Potatoes
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Channelling our British friends, we'll be twice-cooking the potato chunks for some elevated potatoes that are a real textural treat. When paired with braised leek and seared chicken, dinner time gets the tick of approval from us!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2
potato
2 clove
garlic
1 packet
Brussels sprouts
1
carrot
1
leek
1 packet
chicken breast
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
¼ cup
water
¼ tsp
salt
20 g
butter
(Contains: Milk;)
1 tsp
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Meanwhile, finely chop garlic. Halve Brussels sprouts. Thinly slice carrot into sticks. Slice leek into 1cm thick rounds.
• Drain the potatoes well then transfer to a lined oven tray. • Season generously with salt and pepper, drizzle with olive oil and toss to coat. Bake until tender, 20-25 minutes.
TIP: Tossing and roughing the edges helps the potatoes get crisp edges while roasting!
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season with salt and pepper. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• While the chicken is cooking, add green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season and cover to keep warm.
• While the chicken is resting, wipe out frying pan then return to high heat with a drizzle of olive oil. • Cook leek, until slightly charred, 1-2 minutes each side. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the water, salt, butter and balsamic vinegar, tossing to combine. • Cover with a lid or foil, and simmer until tender and liquid has slightly thickened, 2-3 minutes.
• Divide chicken steaks, twice-cooked potatoes, and steamed veggies between plates. • Top with braised leek and any remaining pan sauce. • Serve with mayonnaise. Enjoy!
