Seared Aussie Chicken & Tartare Sauce
with Cheesy Pepper Potatoes, Salad & Almonds
Jazz up juicy chicken breast with our old faithful Aussie spice blend; with hints of paprika and mustard, it's the perfect complement to the Parmesan and peppercorn-spiked potatoes. Bulk up the dish with a mustard cider-dressed salad to keep the carbs in check, and serve with our tartare sauce for some tang and creaminess.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
black peppercorns
2
potato
1 sachet
chicken-style stock powder
1
cucumber
1
tomato
1 packet
mustard cider dressing
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
tartare sauce
(Contains: Eggs;)
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 sachet
Aussie spice blend
1 packet
chicken breast steaks
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle. Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiled water, then heat over medium high heat. Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain potato, then return to saucepan. Add grated Parmesan cheese, crushed peppercorns and the chicken-style stock powder to the potato, stirring until the cheese is melted. Cover to keep warm.
TIP: Peppercorns can be spicy, use less if you're sensitive to heat!
• While the potatoes are cooking, combine Aussie spice blend a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken breast steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, roughly chop cucumber and tomato. • In a medium bowl, combine mustard cider dressing, mixed salad leaves, tomato and cucumber.
• Divide seared Aussie chicken, cheesy pepper potatoes and salad between plates. • Sprinkle over flaked almonds. • Serve with tartare sauce. Enjoy!
