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Chicken Tenderloins & Cheesy Garlic Sauce
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:
Kid Friendly
•Not Suitable for Coeliacs
•Naturally Gluten-Free
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 head

broccoli

1

carrot

1 clove

garlic

1 bag

parsley

1 packet

chicken tenderloins

1 packet

light thickened cream

1 sachet

chicken-style stock powder

½ sachet

Aussie spice blend

1 packet

grated Parmesan cheese

Not included in your delivery

1

olive oil

2 tbs

milk

¼ tsp

salt

30 g

butter

Nutritional Values

per serving
Energy (kJ)3249 kJ
Fat41.5 g
of which saturates23.1 g
Carbohydrate38.1 g
of which sugars12.2 g
Protein58.3 g
Sodium1087 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and the salt. Mash until smooth. Cover 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 Aussie spice blend (see ingredients) with a pinch of pepper and a drizzle of olive oil. Add the chicken tenderloins, turning to coat.

3
3

In a large frying pan, heat a drizzle of olive oil 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 until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

4
4

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

TIP: Chicken is cooked through when it's no longer pink inside.

5
5

Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Add the remaining garlic and cook until fragrant, 30 seconds. Add the light thickened cream, grated Parmesan cheese, parsley and chicken-style stock powder. Stir to combine, then stir in any chicken resting juices and a pinch of pepper. Reduce the heat to low and simmer until thickened slightly, 1 minute.

6
6

Divide the chicken tenderloins, creamy mash and veggies between plates. Serve drizzled with the cheesy garlic sauce.

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