Quick-cooking chicken tenderloins get a flavour upgrade with our popular Aussie spice blend and a cheesy garlic sauce. Add some creamy mash and colourful veggies, and dinner is served!
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2
potato
1 head
broccoli
1
carrot
1 clove
garlic
1 bag
parsley
1 packet
chicken tenderloins
½ sachet
Aussie spice blend
1 packet
light cooking cream
(Contains Milk;)
1 packet
grated Parmesan cheese
(Contains Milk;)
½ cube
chicken stock
olive oil
30 g
butter
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add butter, milk and the salt to the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, chop the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. Finely chop the garlic and parsley. In a medium bowl, combine the chicken tenderloins with the Aussie spice blend (see ingredients), a pinch of pepper and a drizzle of olive oil.
Heat a large frying pan over a high heat. Add the broccoli, carrot and a generous splash of water and cook, stirring, until softened, 5-6 minutes. Add the 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Season with salt and pepper.
Return the frying pan with a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
Wipe out and return the frying pan to a medium heat. Add a drizzle of olive oil and the remaining garlic and cook until fragrant, 30 seconds. Add the light cooking cream, grated Parmesan cheese, parsley, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people), resting juices from the chicken and a pinch of pepper and stir to combine. Reduce the heat to low and simmer, until thickened slightly, 1 minute.
Divide the potato mash between plates. Serve with the veggies and chicken tenderloins and drizzle over the cheesy garlic sauce.