Chicken & Mustard Mayo
with Balsamic Kale & Green Beans
- Almond
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Keep things simple yet delicious tonight, with tender chicken steak seared to perfection! Serve it up alongside balsamic kale, zucchini and green beans and add the finishing touch by serving it with a helping of mustard mayo.
Ingredients
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Garlic
1 packet
Green Beans
1
Kale
330 g
Chicken Breast
1
Zucchini
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
Utensils
Cooking Steps
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, thinly slice kale, discarding any larger pieces of stalk. Thinly slice zucchini into sticks. Trim green beans. Finely chop garlic.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook zucchini and green beans, until tender, 4-6 minutes. • Add garlic and kale and cook until fragrant and slightly wilted, 1 minute. • Remove pan from heat and add a drizzle of balsamic vinegar, tossing to coat. Season with salt and pepper to taste.
• Slice chicken if preferred. • Divide chicken steak, balsamic kale and green beans between plates. • Sprinkle flaked almonds over kale and green beans. Serve with horseradish sauce. Enjoy!
