Double Aussie-Spiced Chicken & Cauli-Potato Mash
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Double Aussie-Spiced Chicken & Cauli-Potato Mash

Double 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.

Tags:
Kid Friendly
•Over 30g protein
Allergens:
Milk

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 Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

potato

1 head

broccoli

1

carrot

1 sachet

Aussie spice blend

2 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

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Nutritional Values

Energy (kJ)3107 kJ
Calories743 kcal
Fat31.8 g
of which saturates17.8 g
Carbohydrate24.1 g
of which sugars12.3 g
Dietary Fibre12.9 g
Protein88.4 g
Sodium741 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!