Garlic & Thyme Chicken

Name: Garlic & Thyme Chicken with Mash, Salad & Creamy Pesto
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 carrot; ½ punnet Snacking Tomatoes; 1 clove garlic; 1 bag thyme; 1 packet chicken breast; ½ tsp brown sugar; 1 bag mixed salad leaves; 1 packet creamy pesto dressing; 1 drizzle balsamic vinegar; 1 sachet Italian herbs; ½ packet grated Parmesan cheese

with Mash, Salad & Creamy Pesto

Up to 180$ + Free Treats / Extras for Life

Classic Italian flavours shine in this fuss-free recipe. With herbed garlicky chicken, sweet bursts of roasted cherry tomato, creamy mash and a Parmesan-sprinkled salad, you can't go wrong with this one!

Tags:

BBQ Friendly

•Kid Friendly

•Not Suitable for Coeliacs

Allergens:

Milk

•Eggs

•Walnut

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

½ punnet

Snacking Tomatoes

1 clove

garlic

1 bag

thyme

1 packet

chicken breast

1 bag

mixed salad leaves

1 packet

creamy pesto dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)

1 sachet

Italian herbs

½ packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

½ tsp

brown sugar

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2870 kJ

Fat39.9 g

of which saturates15.5 g

Carbohydrate36.1 g

of which sugars9.7 g

Protein42.3 g

Sodium393 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

While the potato is cooking, grate the carrot. Halve the cherry tomatoes (see ingredients). Finely chop the garlic. Pick the thyme leaves.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Italian herbs, brown sugar, a generous pinch of salt and a good drizzle of olive oil. Add the chicken, turning to coat.

Heat a large frying over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). In the last minute of cook time, add the garlic and thyme, turning the chicken to coat.

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

In a medium bowl, combine the mixed salad leaves, carrot and cherry tomatoes. Drizzle with olive oil and balsamic vinegar and toss to coat. Season to taste.

Divide the mash and salad between plates. Top with the garlic and thyme chicken, spooning over any juices from the pan. Sprinkle the salad with the grated Parmesan cheese (see ingredients). Dollop over the creamy pesto dressing to serve.