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Sautéed Chicken & Creamy Lemon Sauce

Sautéed Chicken & Creamy Lemon Sauce

with Fries & Greens

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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 CoeliacsKid FriendlyNaturally 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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 head

broccoli

1

zucchini

1 clove

garlic

½

lemon

1 sachet

Aussie spice blend

(May be present Gluten)

1 sachet

lemon pepper seasoning

(May be present Gluten)

1 packet

chicken tenderloins

1 packet

light thickened cream

(ContainsMilk)

½ cube

chicken stock

Not included in your delivery

olive oil

15 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2834 kJ
Fat32 g
of which saturates16.2 g
Carbohydrate36.5 g
of which sugars10.4 g
Protein56 g
Sodium1019 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

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. Zest the lemon to get a generous pinch and slice into wedges. In a large bowl, combine the Aussie spice blend, lemon pepper spice blend and a drizzle of olive oil. Add the chicken tenderloins and toss to coat.

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. Transfer to a bowl and cover to keep warm.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken tenderloin until browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

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 and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Season with pepper. Bring to the boil and then reduce to a low heat and simmer until thickened, 4-5 minutes. Stir through any chicken resting juices.

6

Slice the sautéed chicken. Divide the fries, greens and chicken between plates. Top with the creamy lemon sauce. Serve with the lemon wedges.