Seared Aussie Chicken & Tartare Sauce
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Seared Aussie Chicken & Tartare Sauce

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.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Easy Prep
Under 650kcal
Quick
Under 40g carbs
Allergens:
Almond
Egg
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

tartare sauce

(Contains Egg;)

1 packet

grated Parmesan cheese

(Contains Milk;)

1 sachet

Aussie spice blend

1 packet

chicken breast steaks

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2648 kJ
Fat31.7 g
of which saturates5.6 g
Carbohydrate33.6 g
of which sugars9.2 g
Protein51.7 g
Sodium1489 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• While the chicken is cooking, roughly chop cucumber and tomato. • In a medium bowl, combine mustard cider dressing, mixed salad leaves, tomato and cucumber.

4
4

• Divide seared Aussie chicken, cheesy pepper potatoes and salad between plates. • Sprinkle over flaked almonds. • Serve with tartare sauce. Enjoy!