Herb-Crusted Chicken & Parmesan Mash
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Herb-Crusted Chicken & Parmesan Mash

Herb-Crusted Chicken & Parmesan Mash

with Sautéed Veggies & Garlic Aioli

Chicken is such a versatile protein. There's no need to serve it plain when you have our herb crumbing mix and some sharp Parmesan handy for a speedy dinner that's deliciously different!

Tags:
Over 30g protein
Quick
Calorie Smart
Allergens:
Milk
Gluten
Wheat
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 clove

garlic

½ packet

Herb Crumbing Mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

chicken breast

1

zucchini

1

carrot

1 packet

garlic aioli

(Contains Egg;)

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

40 g

butter

2 tbs

milk

(Contains Milk;)

½ tsp

honey

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Nutritional Values

Energy (kJ)2616 kJ
Fat20 g
of which saturates6.5 g
Carbohydrate48.7 g
of which sugars22.8 g
Protein46.6 g
Sodium859 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Medium Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the parmesan, butter and milk to potato. Season generously with salt, then mash.

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

2
2

• While potato is cooking, finely chop garlic and set aside. • In a small bowl, combine herb crumbing mix (see ingredients) and a generous drizzle of olive oil in a small bowl. Season with salt and pepper. Stir to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. Transfer chicken to a lined oven tray, spoon crust mixture on top and bake until cooked through (when no longer pink inside), 12-14 minutes.

3
3

• While chicken is baking, thinly slice zucchini and carrot into rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and carrot, tossing, until softened, 6-7 minutes. Add garlic and cook until fragrant, 1 minute. • Season, then add the honey, tossing veggies to coat. Remove from heat.

4
4

• Divide herb-crusted chicken, sautéed veggies and mash between plates. • Spoon any excess crumb from the tray over chicken. • Serve with garlic aioli. Enjoy!