Golden Chicken & Mushroom Sauce

Name: Golden Chicken & Mushroom Sauce with Sweet Potato Mash & Sautéed Veggies
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mushroom Sauce; 330 g Chicken Breast; 1 packet Green Beans; 2 Garlic; 1 packet Baby Spinach Leaves; 2 Sweet Potato; 1 Carrot; 1 drizzle olive oil; 30 g butter

with Sweet Potato Mash & Sautéed Veggies

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Add some wow factor to your weeknight dinner by whipping up this rich and elegant mushroom sauce. It works a treat on the seared chicken, buttery mash and garlicky sautéed veg

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

Tags:

Under 30g carbs

•Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Milk

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mushroom Sauce

(Contains: Gluten, Milk, Wheat; May be present: Soy.)

330 g

Chicken Breast

1 packet

Green Beans

2

Garlic

1 packet

Baby Spinach Leaves

2

Sweet Potato

1

Carrot

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk;)

Nutritional Values

Calories524 kcal

Energy (kJ)2190 kJ

Fat20.6 g

of which saturates10.6 g

Carbohydrate41.3 g

of which sugars19 g

Dietary Fibre10.4 g

Protein43.5 g

Sodium336 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

1

• Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. • Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans.

2

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. • Add baby spinach leaves and garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest. • Meanwhile, in a small heatproof bowl, microwave mushroom sauce in 30 second bursts, until warmed through. Stir in any chicken resting juices and season to taste.

4

• Divide golden chicken, sweet potato mash and sautéed veggies between plates. • Drizzle over mushroom sauce to serve. Enjoy!