You can't go wrong with herby chicken, golden fries or creamy garlic sauce. This meal is a greatest hits of our fave flavours, with juicy chicken tenders leading the way.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
2
potato
1
pear
½
carrot
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 bag
salad leaves
1 bag
parsley
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
olive oil
½ tbs
honey
1 drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your tray is getting crowded, divide the potato fries between two trays!
• Meanwhile, thinly slice pear. • Grate carrot (see ingredients).
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. • Add chicken breast, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine a drizzle of olive oil and white wine vinegar in a second large bowl. • Season, then add pear, carrot, and salad leaves. Toss to coat.
• Slice chicken. • Roughly chop parsley. • Divide herbed chicken, fries and cucumber salad between plates. • Garnish with parsley. Serve with garlic sauce. Enjoy!