Lemon & Thyme Chicken Breast

Name: Lemon & Thyme Chicken Breast with Mash, Green Beans & Roasted Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 tbs milk; ½ lemon; 1 bag thyme; 2 clove garlic; 1 bag green beans; 1 carrot; 1 packet roasted almonds; 1 tbs honey; 1 sachet chicken-style stock powder; 2 potato; 1 packet chicken breast; 40 g butter (for the mash); 10 g butter (for the sauce); ½ packet Dijon mustard

with Mash, Green Beans & Roasted Almonds

Get up to $200 off!

Fall in love with this blend of aromatic thyme, zesty lemon and garlic. It's a classic combo you'll want time and time again!

Tags:

Kid Friendly

Allergens:

Milk

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

lemon

1 bag

thyme

2 clove

garlic

1 bag

green beans

carrot

1 packet

roasted almonds

1 sachet

chicken-style stock powder

potato

1 packet

chicken breast

½ packet

Dijon mustard

Not included in your delivery

olive oil

2 tbs

milk

1 tbs

honey

40 g

butter (for the mash)

10 g

butter (for the sauce)

Nutritional Values

Energy (kJ)2806 kJ

Fat34.9 g

of which saturates16.1 g

Carbohydrate42.9 g

of which sugars20.1 g

Protein45.2 g

Sodium775 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 lightly salted water to the boil. Peel the potato and cut into large chunks. • Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add the butter(for the mash), the milk and a generous pinch of salt. Mash until smooth and cover to keep warm.

• While the potato is cooking, juice the lemon (see ingredients). Pick the thyme leaves. Finely chop the garlic. Slice chicken breast into thin strips. • Trim the green beans. Cut the carrot into thin sticks. • Roughly chop roasted almonds. Cut chicken thigh into 2cm strips.

• In a small bowl, combine the lemon juice, thyme, garlic, honey, Dijon mustard (see ingredients), chicken stock powder and a pinch of pepper.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Add the green beans and carrot. Season with salt and pepper. Cook, tossing, until tender, 5-6 minutes. Transfer to a plate.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken breast strips, tossing occasionally, until the chicken is cooked through, 2-3 minutes. • Add lemon and thyme sauce and the butter (for the sauce). Cook, tossing occasionally, until the chicken is well coated in the sauce, 1-2 minutes.

TIP: The chicken is cooked when it's no longer pink inside.

• Divide the mash between plates. Top with the lemon and thyme chicken. • Drizzle remaining sauce from the pan. • Serve the veggies on the side and sprinkle with the roasted almonds. Enjoy!