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Chicken Tenderloins & Cheesy Garlic Sauce

Chicken Tenderloins & Cheesy Garlic Sauce

with Mash & Veggies

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Quick-cooking chicken tenderloins get a flavour upgrade with our new Aussie spice blend and a cheesy garlic sauce. Add some creamy mash and steamed broccoli and beans, and dinner is served!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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 Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

1 unit

broccoli

1 bag

green beans

2 clove

garlic

1 bag

parsley

1 packet

chicken tenderloins

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

light cooking cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

½ cube

chicken stock

Not included in your delivery

olive oil

60 g

butter (for the mash)

(ContainsMilk)

⅓ cup

milk

(ContainsMilk)

½ tsp

salt

40 g

butter (for the sauce)

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat40.6 g
of which saturates23.4 g
Carbohydrate32.1 g
of which sugars5.4 g
Dietary Fibre0 g
Protein51.5 g
Cholesterol0 mg
Sodium781 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter (for the mash), milk and the salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

2

While the potato is cooking, cut the broccoli into small florets and roughly chop the stalk. Trim the green beans. Finely chop the garlic (or use a garlic press). Finely chop the parsley. In a medium bowl, combine the chicken tenderloin, Aussie spice blend, a pinch of pepper and a drizzle of olive oil.

3

Heat a large frying pan over a high heat. Add the broccoli, green beans and a generous splash of water and cover with a lid or foil. Cook, stirring occasionally, until softened, 5-6 minutes. Remove the lid and add 1/2 the garlic. Cook, stirring, until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate and repeat with the remaining chicken.

5

Wipe out the frying pan and return to a medium heat. Add the butter (for the sauce) and remaining garlic and cook until fragrant, 30 seconds. TIP: You can add less garlic if you prefer! Stir through the light cooking cream, grated Parmesan cheese, parsley, 1/2 a crumbled chicken stock cube, the chicken resting juices and a pinch of pepper. Reduce the heat to low and simmer until thickened slightly, 1 minute. TIP: If the sauce seems too thick, add more water, 1 tsp at a time, until it has your desired consistency.

6

Divide the mash, vegetables and chicken between plates and drizzle with the cheesy garlic sauce.