Double Spiced Chicken & Garlic Sweet Potato Mash
with Sautéed Veggies & Herby Dressing
- Eggs
- Milk
Sweet potato mash gets the glow-up it deserves - garlic stirred right through, and creamy enough to make everything else on the plate jealous. Pile on golden seared chicken, a handful of bright veggies, and a dill and parsley mayo that cuts through it all with a little herby zing. Dinner sorted.
Ingredients
660 g
Chicken Breast
1
Baby Broccoli
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
3
Garlic
1 sachet
Aussie Spice Blend
2
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
¼ cup
milk (for the mash)
(Contains: Milk)
¼ tsp
salt
1 tsp
honey
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut sweet potato into large chunks. Finely chop garlic. Trim baby broccoli and halve lengthways. Cut carrot into thin sticks. • In a small bowl, combine dill & parsley mayonnaise and a splash of water. Set aside.
• Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Return sweet potato to the saucepan, then add the butter, milk and the salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the sweet potato!
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. • Add chicken, season with pepper and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side. • Remove the pan from heat, then add honey and a splash of water and turn to coat chicken. • Transfer chicken to a plate. TIP: The chicken is cooked when it's no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot until softened, 4-5 minutes. • Add baby spinach leaves and remaining garlic and cook until wilted, 1 minute. Season to taste.
• Slice golden chicken. • Divide garlic sweet potato mash, veggies and chicken between plates. • Drizzle over dill-parsley dressing to serve. Enjoy! Little cooks: Kids can add the finishing touch by drizzling over the dill-parsley dressing!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: One reviewer found the herby dressing did not suit the dish, while another noted the chicken flavour was a little unusual to their taste.
- Ease of prep: One reviewer felt the cooking process could have been made simpler or more streamlined.
