Chicken Steak & Twice-Cooked Potatoes

Name: Chicken Steak & Twice-Cooked Potatoes Take your cooking skills to the next level!
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: 330 g Chicken Breast; 1 packet Green Beans; 2 Potato; 1 sachet Vegetable Stock Pot; 1 Carrot; 1 Garlic; 1 Leek; 1 drizzle olive oil; 1 tsp balsamic vinegar; ¼ cup water; ¼ tsp salt; 20 g butter

Take your cooking skills to the next level!

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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.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

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 Time45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Green Beans

Potato

1 sachet

Vegetable Stock Pot

Carrot

Garlic

Leek

Not included in your delivery

1 drizzle

olive oil

1 tsp

balsamic vinegar

¼ cup

water

¼ tsp

salt

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories435 kcal

Energy (kJ)1820 kJ

Fat15.6 g

of which saturates7.1 g

Carbohydrate29.9 g

of which sugars10.6 g

Dietary Fibre8.2 g

Protein43.3 g

Cholesterol0 mg

Sodium727 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

PDF

• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• Cut potato into bite-sized chunks.
• Half-fill a large 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. Trim green
beans. Thinly slice carrot into sticks. Slice leek
into 1cm thick rounds.
• Season beefrump with salt and pepper.

• Drain the potatoes well, then transfer to a lined
oven tray.
• Season to taste, 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 beef 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,
stock concentrate, the butter and balsamic
vinegar, stirring to combine.
• Cover with a lid (or foil), then simmer until liquid
has slightly thickened, 2-3 minutes.