Double Aussie-Spiced Chicken & Creamy Lemon Sauce
with Cauli-Potato Mash & Steamed Veg
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
Cauliflower
1
Potato
1
Broccoli
1
Carrot
1
Aussie Spice Blend
2
Chicken Tenderloins
2
Garlic
1
Lemon
1
light cooking cream
(Contains Milk;)
Not included in your delivery
olive oil
butter
Nutritional Values
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your chicken tenderloins, season chicken as above. Cook chicken in batches if your pan is getting crowded.
----------CCM TEXT---------- • 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!