Quick Spiced Chicken & Basil Pesto
with Carrot-Potato Mash & Garden Salad
We've teamed juicy pork loin with a garlic and herb seasoning for a recipe you can't go wrong with. Complete with a hearty veggie mash and a crisp salad on the side. This is a fun and nutritious take on your everyday pork steak!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1
potato
1
carrot
1 clove
garlic
1
tomato
1
cucumber
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
basil pesto
(Contains: Milk;)
Not included in your delivery
1
olive oil
30 g
butter
(Contains: Milk;)
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and carrot and cut into small chunks. Finely chop garlic. • Cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then transfer to a bowl. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Remove from heat. Return veggies to saucepan, then add the butter and a pinch of salt. Mash until smooth and cover to keep warm.
• While veggies are cooking, cut tomato into thin wedges. Roughly chop cucumber. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, 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). Transfer to a plate. • Meanwhile, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil in a medium bowl. Season to taste.
• Slice the spiced chicken. • Divide chicken, carrot-potato mash and salad between plates. • Spoon basil pesto over chicken to serve. Enjoy!