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[Low Carb] Seared Chicken & Mexican Butter Sauce

[Low Carb] Seared Chicken & Mexican Butter Sauce

with Sour Cream Charred Corn Slaw

Allergens:
Milk

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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

sweetcorn

1

baby spinach leaves

2

garlic

1

chicken breast

1

slaw mix

1

Light Sour Cream

Not included in your delivery

1

olive oil

1

butter

white wine vinegar

Nutritional Values

Calories2071 kcal
Fat30.8 g
of which saturates14.9 g
Carbohydrate13.6 g
of which sugars9 g
Protein38.5 g
Sodium793 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Drain sweetcorn. Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

2

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides (patting the skin dry helps it crisp up in the pan!). • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last 30 seconds, add the butter, garlic and Tex-Mex spice blend, and cook until fragrant, 1-2 minutes.


Custom Recipe: If you've swapped to chicken, place your hand flat on top of each 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 (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). In the last minute add the spice blend asabove.
3

• While salmon is cooking, to charred corn, add slaw mix, spinach, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.

4

• Divide seared salmon and charred corn slaw between plates. • Spoon Mexican butter sauce over salmon. • Serve with light sour cream. Enjoy!

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