Shortcut Seared Chicken & Potato Mash
with Capsicum Salad & Honey Mustard Sauce
- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Pile tasty chicken tenderloins on a bed of creamy potato mash: The best base for every dinner delight. And how about a cherry tomato salad for a side? Sounds good to us. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Capsicum
330 g
Chicken Tenderloins
1 packet
Chopped Potato
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Honey Mustard Sauce
(Contains: Milk; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Rocket
1 sachet
Savoury Seasoning
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water. Cook chopped potato in the
boiling water over medium-high heat, until easily pierced with a fork, 8-10 minutes.
• Drain potato and return to saucepan. Add the butter, Parmesan cheese and the milk. Mash until smooth.
• While the potato is cooking, thinly slice capsicum. Halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins and savoury seasoning, until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• To the bowl with capsicum, add snacking tomatoes, rocket leaves and a
drizzle of vinegar and olive oil. Toss to combine and season to taste with salt
and pepper.
• To a small microwave-safe bowl, add honey mustard sauce and microwave for 30 seconds or until heated through.
• Divide potato mash, seared chicken and capsicum salad between plates.
• Spoon honey mustard sauce over chicken and garnish with flaked almonds to serve. Enjoy!
