Paprika-Spiced Chicken & Mash
with Dijon Gravy & Pre-Prepped Steamed Veggies- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
If you want a midweek dinner winner that is easy on the time (and delicious in the tummy), this paprika-spiced chicken and fluffy mash number is sure to tackle those midweek blues. Packed with pre-prepped and fuss-free veggies, you'll be able to spend less time preparing dinner and more time doing the things you love. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
1 packet
Carrot & Zucchini Mix
1 packet
chicken breast
1 sachet
paprika spice blend
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Dijon mustard
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains: Milk;)
2 tablespoon (tbsp)
milk
(Contains: Milk;)
15 g
butter (for the chicken)
(Contains: Milk;)
½ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. Half fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel and cut potato into large chunks. • Cook potato in the boiling water, until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add carrot & zucchini mix. Cover and steam, until veggies are tender, and potatoes can be easily pierced with a fork. • Transfer veggies to a bowl. Season and cover to keep warm.
• Drain potatoes and return to saucepan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, 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, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In last minute of cook time, add the butter (for the chicken) and sprinkle over paprika spice blend, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is resting, boil the kettle. In a medium bowl, combine gravy granules, Dijon mustard, the boiling water and any chicken resting juices, whisking, until smooth, 1 minute. • Slice chicken. • Divide paprika chicken, mash and steamed veggies between plates. Pour over dijon gravy to serve. Enjoy!
