Quick-cooking chicken tenderloins get a flavour upgrade with our popular Aussie spice blend and a Parmesan and garlic-laced cream sauce. Add some mandatory mash and colourful veggies, and dinner is served!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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.
2
potato
1 portion
cauliflower
1
carrot
1 clove
garlic
1 packet
chicken tenderloins
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
½ sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
parsley
olive oil
30 bag
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
• Boil the kettle. Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower (including stalk!) into small florets. • Place cauliflower on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, peel potato and cut into large chunks. • Half-fill a large saucepan with the boiled water, then heat over high heat. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
Little cooks: Get those muscles working and help mash the potato!
• Thinly slice carrot into half-moons. Finely chop garlic. Set aside. • In a medium bowl, combine Aussie spice blend (see ingredients) with a pinch of pepper and a drizzle of olive oil. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, until softened, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook 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.
• Wipe out frying, then return to medium heat with a drizzle of olive oil. Roughly chop parsley. • Cook remaining garlic until fragrant, 30 seconds. • Add light cooking cream, parsley, grated Parmesan cheese and chicken-style stock powder. Stir to combine, then stir in any chicken resting juices and a pinch of pepper. • Reduce heat to low. Simmer until thickened slightly, 1 minute.
• Divide chicken tenders, mash, roasted cauliflower and carrot between plates. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by drizzling the sauce on top (be careful, the pan and sauce are hot!).