Double Aussie Chicken & Potato-Cauli Smash
with Caramelised Onion & Garden Salad
This potato-cauli smash is the real deal! Plate it up with Aussie spiced chicken and a gorgeous garden salad, which we can guarantee will be licked clean by the end of dinner time.
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
1
potato
1 portion
cauliflower
1
red onion
1
tomato
1
cucumber
2 packet
chicken tenderloins
1 sachet
Aussie spice blend
1 packet
mixed salad leaves
Not included in your delivery
olive oil
40 g
butter
1 tbs
balsamic vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Cut potato into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water until easily pierced with a fork, 12-15 minutes. Drain. • Return to saucepan, add the butter and a pinch of salt and pepper. Toss to coat and lightly crush with a potato masher or fork. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, thinly slice red onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. • Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Meanwhile, roughly chop tomato and cucumber. • In a large bowl, combine chicken tenderloins, Aussie spice blend, a drizzle of olive oil and a pinch of salt.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a medium bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of balsamic vinegar and olive oil. Season.
• Divide Aussie chicken, cauli-potato smash and garden salad between plates. • Top chicken with caramelised onion to serve. Enjoy!