Chicken Tenders & Cheesy Garlic Sauce
with Sweet Potato Mash & Sautéed Veggies
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!
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.
Ingredients
2
sweet potato
1 head
broccoli
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
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
30 bag
butter
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Peel sweet potato and cut into large chunks. • Half-fill a large saucepan with the boiled water, then heat over high heat. • Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain sweet potato, then return to pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the sweet potato!
• While sweet potato is cooking, chop broccoli (including the stalk!) into small florets. 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 broccoli and carrot with a good splash of water, tossing, until softened, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• 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 pan, then return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 30 seconds. • Add light cooking cream, 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 and sautéed veggies between plates. • Drizzle with cheesy garlic sauce to serve. Enjoy!
Little cooks: Show them how it's done and drizzle the cheesy garlic sauce!