Seared Aussie Chicken & Tartare Sauce
with Cheesy Pepper Potatoes, Salad & Almonds- Almond
- Eggs
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.*
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!
