Seared Chicken & Herby Crushed Potatoes

Name: Seared Chicken & Herby Crushed Potatoes with Tomato Salad & Mustard Mayo
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet parsley; 1 packet chopped potato; 20 g butter; 1 packet Chicken Stock Pot; 1 sachet Savoury Seasoning; 1 packet Chicken Breast; 1 Tomato; 1 packet celery; 1 packet mixed salad leaves; drizzle vinegar (balsamic or white wine); 1 packet Mustard Mayo

with Tomato Salad & Mustard Mayo

Get up to $200 off!

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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Eggs

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

parsley

1 packet

chopped potato

1 packet

Chicken Stock Pot

1 sachet

Savoury Seasoning

1 packet

Chicken Breast

Tomato

1 packet

celery

1 packet

mixed salad leaves

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2361 kJ

Calories564 kcal

Fat25.9 g

of which saturates7.6 g

Carbohydrate36.3 g

of which sugars10 g

Dietary Fibre7.3 g

Protein43.9 g

Sodium1464 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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, 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 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.