Seared Chicken & Creamy Garlic Sauce

Name: Seared Chicken & Creamy Garlic Sauce with Veggie Loaded Cauliflower Rice
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Light Cooking Cream; 1 Zucchini; 1 packet Cauliflower Rice; 1 packet Flaked Almonds; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 1 Carrot; 330 g Chicken Thigh; 1 packet Baby Spinach Leaves

with Veggie Loaded Cauliflower Rice

3.9

(199)

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Allergens:

Milk

•Almond

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

(Contains: Milk;)

1

Zucchini

1 packet

Cauliflower Rice

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 sachet

Garlic & Herb Seasoning

2

Garlic

1

Carrot

330 g

Chicken Thigh

1 packet

Baby Spinach Leaves

Nutritional Values

Calories427 kcal

Energy (kJ)1790 kJ

Fat24.7 g

of which saturates10.6 g

Carbohydrate14.6 g

of which sugars10.6 g

Dietary Fibre6.1 g

Protein37.2 g

Sodium534 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Season both sides of the chicken thigh. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. • Transfer to a plate and cover to keep warm.

2

• While chicken is cooking, finely chop garlic. Grate carrot and zucchini. • Heat a medium saucepan to a medium-high heat with a drizzle of olive oil. • Add 1/2 the garlic and cook until fragrant, 1 minute. • Add light cooking cream and garlic & herb seasoning and cook, until slightly thickened, 1-2 minutes. Season to taste.

3

• Wipe out frying pan. Return frying pan to high heat with a drizzle of olive oil and the butter. • Cook remaining garlic until fragrant, 1 minute. Add carrot and zucchini and cook until softened, 3-4 minutes. • Add cauliflowerrice and cook until softened, 2-4 minutes. • Add baby spinach leaves and remaining garlic and cook until just wilted, 1 minute. Season to taste.

4

• Slice chicken. • Stir the chicken resting juices into the saucepan with the sauce. • Divide veggie loaded cauliflower rice and seared chicken between bowls. Top with creamy garlic sauce. • Sprinkle over flaked almonds to serve. Enjoy!