Sauteed Chicken & Creamy Lemon Sauce
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Sauteed Chicken & Creamy Lemon Sauce

Sauteed Chicken & Creamy Lemon Sauce

with Fries & Greens

If you’re looking for a classic Aussie dinner, this is it! Succulent chicken gets coated in our tasty spice blend, while fries are baked to perfection. Then, we've added crunchy green veggies for a dose of all the good stuff. Dig in!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

1 unit

broccoli

1 unit

zucchini

1 clove

garlic

½ unit

lemon

1 packet

chicken breast

1 sachet

Aussie spice blend

1 sachet

lemon pepper seasoning

1 sachet

light thickened cream

(Contains Milk;)

½ cube

chicken stock

Not included in your delivery

olive oil

15 g

butter

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Nutritional Values

per serving
Energy (kJ)3006 kJ
Calories0 kcal
Fat38.3 g
of which saturates18 g
Carbohydrate37.4 g
of which sugars10.7 g
Dietary Fibre0 g
Protein49.3 g
Cholesterol0 mg
Sodium1720 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

Bake the fries
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries onto the oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

Get prepped
2

While the fries are baking, chop the broccoli into small florets and roughly chop the stalk. Thinly slice the zucchini into half-moons. Finely chop the garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Aussie spice blend, lemon pepper spice blend and a drizzle of olive oil. Add the chicken and toss to coat.

Cook the greens
3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the broccoli and a splash of water and cook, stirring, until slightly softened, 2-3 minutes. Add the zucchini and cook, until softened, 3-4 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Cook the chicken
4

Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate.

TIP: The chicken is cooked when it's no longer pink inside. TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.

Make the sauce
5

Return the frying pan to a medium-high heat. Add the butter, garlic and lemon zest and cook, scraping up any meaty bits from the pan, until fragrant, 1-2 minutes. Add the light thickened cream, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). and a good pinch of pepper. Bring to the boil and then reduce to simmer on a low heat, until thickened, 4-5 minutes. Stir through any chicken resting juices.

Serve up
6

Thickly slice the chicken. Divide the fries between plates. Serve with the greens, sauteed chicken and lemon wedges. Top with the creamy lemon sauce.