Aussie-Spiced Chicken & Cauli-Potato Mash
with Creamy Lemon Sauce & Steamed Veg
Bump up the flavour of juicy chicken tenders with our versatile Aussie spice blend, and a lemon zest-laced cream sauce. Serve with a crowd-pleasing mash, plus lemony steamed veg for colour, crunch and to balance out the richness.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 portion
cauliflower
1
potato
1 head
broccoli
1
carrot
1 sachet
Aussie spice blend
1 packet
chicken tenderloins
2 clove
garlic
½
lemon
1 packet
light cooking cream
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cut cauliflower into small florets. • Peel potato and cut into large chunks. • Cook potato and cauliflower in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. • Meanwhile, chop broccoli (including the stalk!) into small florets. • Thinly slice carrot into half-moons.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• In the last 8 minutes of cook time, place a colander or steamer basket on top and add carrot and broccoli. Cover with a lid and steam until broccoli is tender, 7-8 minutes. • Transfer veggies to a bowl. Season and cover to keep warm. • Drain cooked cauliflower and potato, then return to pan. Add the butter and a good pinch of salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes and cauliflower!
• Reserve a generous pinch of Aussie spice blend for the sauce. While the veggies are steaming, combine Aussie spice blend and a drizzle of olive oil in a large bowl. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until browned and cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, finely chop garlic. • Zest lemon to get a generous pinch, then slice into wedges.
Little cooks: Easy peasy, lemon squeezy! Under adult supervision, older kids can help zest the lemon.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook lemon zest and garlic, scraping up any chicken bits from the pan, until fragrant, 1 minute. • Add light cooking cream, the remaining Aussie spice blend and a good pinch of salt and pepper. Bring to the boil, then reduce heat to low. Simmer until thickened, 3-4 minutes. • Stir through any chicken resting juices and a generous squeeze of lemon juice.
• Add a good squeeze of lemon juice to the steamed veg. • Divide Aussie-spiced chicken, cauli-potato mash and steamed veg between plates. • Pour creamy lemon sauce over chicken. • Serve with any remaining lemon wedges. Enjoy!