We've jazzed up your average chicken, salad and veg combo by lightly crushing the potatoes and adding some herby butter and searing chicken with our new kid on the block; savoury seasoning. Serve with some mustard mayo for a winner dinner full of flavour!
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.
1
Parsley
1
Chopped Potato
½
Chicken Stock Pot
1
Savoury Seasoning
1
Chicken Breast
1
Tomato
1
Mixed Salad Leaves
1
Balsamic Vinaigrette Dressing
1
Mustard Mayo
(Contains Egg; May be present: Milk. )
1
Celery
olive oil
butter
(Contains Milk;)
• Boil the kettle. Finely chop parsley. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, stir in the butter, chicken-style stock powder and parsley, until fragrant, 1 minute. • Remove from heat then return potato to pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry! TIP: If you like, separate the kid's portions before adding the parsley!
• While potato is boiling, in a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of pepper. Add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While potato is boiling, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of pepper. Add chicken steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-6 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• While pork is cooking, cut tomato into thin wedges. Finely chop celery. • In a large bowl, combine tomato, celery, mixed salad leaves and balsamic vinaigrette dressing. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While chicken is cooking, cut tomato into thin wedges. Finely chop celery. • In a large bowl, combine tomato, celery, mixed salad leaves and balsamic vinaigrette dressing. Season to taste.
• Slice pork. • Divide seared pork steak, herby butter crushed potatoes and garden salad between plates. • Serve with mustard mayo. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice chicken. • Divide seared chicken, herby butter crushed potatoes and garden salad between plates. • Serve with mustard mayo. Enjoy!