Chicken Tenderloins & Cheesy Garlic Sauce
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Chicken Tenderloins & Cheesy Garlic Sauce

Chicken Tenderloins & Cheesy Garlic Sauce

with Creamy Mash & Veggies

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!

Tags:
Not Suitable for Coeliacs
Kid Friendly
High Protein
Naturally 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
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

30 g

butter

2 tbs

milk

(Contains Milk;)

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)3075 kJ
Fat36.7 g
of which saturates22.5 g
Carbohydrate38.5 g
of which sugars12.9 g
Dietary Fibre13.9 g
Protein60.5 g
Sodium1078 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

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.

2
2

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.

3
3

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.

4
4

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.

5
5

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.

6
6

Divide the potato mash between plates. Serve with the veggies and chicken tenderloins and drizzle over the cheesy garlic sauce.