Chicken, Potato, Cauliflower & Thyme Gratin

Name: Chicken, Potato, Cauliflower & Thyme Gratin with Garden Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 Red Onion; 1 packet Light Cooking Cream; 2 Garlic; 1 packet Flaked Almonds; 1 packet Snacking Tomatoes; 1 packet Parmesan Cheese; 1 packet Dijon Mustard; 2 Potato; 1 packet Panko Breadcrumbs; 1 sachet Thyme; 330 g Chicken Tenderloins; 1 Cauliflower

with Garden Salad

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When you top roast potato, chicken and cauliflower with a Dijon and Parmesan-laced cream sauce, you can't go wrong. Add the finishing touch with a thyme-panko crust, plus a simple pear salad for a touch of sweetness and tang.

Due to local availability, we’ve replaced the pear with snacking tomatoes, which may be a little different to what’s pictured. You may also see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.This recipe is under 650kcal per serving.

Allergens:

Milk

•Almond

•Wheat

•Gluten

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.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

Red Onion

1 packet

Light Cooking Cream

(Contains: Milk;)

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Snacking Tomatoes

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Dijon Mustard

Potato

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Gluten, Soy.)

1 sachet

Thyme

330 g

Chicken Tenderloins

Cauliflower

Nutritional Values

Calories650 kcal

Energy (kJ)2720 kJ

Fat23.8 g

of which saturates11.9 g

Carbohydrate52.1 g

of which sugars13.8 g

Dietary Fibre13.2 g

Protein55.3 g

Cholesterol0 mg

Sodium472 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and cauliflower into bite-sized chunks. • Place veggies in a baking dish. Drizzle with olive oil and season to taste with a generous pinch of salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes. TIP: If your baking dish is crowded, divide the veggies between two dishes.

• Meanwhile, thinly slice red onion. • Finely chop garlic. • Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, thyme and panko breadcrumbs (see ingredients). Season with pepper.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. • Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat. Add Dijon mustard, vegetable stock (see ingredients), light cooking cream and Parmesan cheese. Stir to combine. Season to taste.

• To the baking dish with roasted veggies, pour over the creamy sauce. • Sprinkle evenly with the breadcrumb mixture. • Bake until golden, 5-10 minutes.• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it is no longer pink inside.

• While the gratin is baking, thinly slice pear into wedges. • In a second medium bowl, add a drizzle of balsamic vinegar and olive oil. Season to taste, then add pear and mixed salad leaves. Toss to coat.