Creamy Mustard Chicken & Carrot-Potato Mash

Name: Creamy Mustard Chicken & Carrot-Potato Mash with Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 carrot; 20 g butter; 1 tomato; 1 clove garlic; 1 packet chicken tenderloins; 1 packet light cooking cream; 1 sachet chicken-style stock powder; 1 bag mixed salad leaves; 1 packet Dijon mustard; 1 drizzle vinegar (balsamic or white wine)

with Tomato Salad

Up to 180$ + Free Treats / Extras for Life

In this jazzed up version of meat and three veg, the creamy Dijon sauce livens up the tender chicken strips, while the carrot imparts a slightly sweet and earthy flavour to the mash. Serve with a simple salad for some crunch and a touch of acidity to balance out the richness.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Kid Friendly

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

tomato

1 clove

garlic

1 packet

chicken tenderloins

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

chicken-style stock powder

1 bag

mixed salad leaves

1 packet

Dijon mustard

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2254 kJ

Fat24.3 g

of which saturates14.2 g

Carbohydrate33 g

of which sugars13.7 g

Dietary Fibre8.7 g

Protein45 g

Sodium810 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into small chunks. • Cook potato and carrot in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to pan. • Add the butter and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato and carrot unpeeled! Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, cut tomato into wedges. Finely chop garlic. • When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through (no longer pink inside), 3-4 minutes each side. Transfer to a plate.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add light cooking cream, Dijon mustard and chicken-style stock powder and cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat, then return cooked chicken to pan. Toss to coat. • Meanwhile, combine a drizzle of vinegar and olive oil in a medium bowl. Season, then add tomato and mixed salad leaves. Toss to coat.

• Divide carrot-potato mash, salad and tomato salad between plates. • Top mash with creamy mustard chicken, spooning over sauce from the pan to serve. Enjoy!