Pile tasty chicken tenderloins on a bed of creamy sweet potato: the best base for every dinner delight. And how about some veggies for a side? Sounds good to me.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
1
sweet potato
1
potato
1 sachet
chicken-style stock powder
1
carrot
1 packet
chicken tenderloins
1 packet
garlic paste
1 packet
light cooking cream
1 bag
parsley
1 bag
green beans
1 sachet
Nan's special seasoning
olive oil
1 tbs
milk
20 g
butter
• Bring a medium saucepan of lightly salted water to the boil. • Peel sweet potato and potato and cut into bite sized chunks. • Cook potato and sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add chicken-style stock powder, milk and the butter, then mash with a potato masher or fork until smooth. Season to taste and cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• While potato is cooking, thinly slice carrot into sticks. Trim green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add carrot and green beans, cooking until tender, 4-6 minutes. Add ½ the garlic paste and cook until fragrant, 1 minute. Season, transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-4 minutes each side. In the last minute of cook time, add the remaining garlic paste, turning chicken until fragrant, 1 minute. Transfer to a plate and season with salt and pepper.
TIP: Chicken is cooked through when it is no longer pink inside.
• Return frying pan to medium-heat with a drizzle of olive oil. Add Nan's special seasoning and cook until fragrant, 30 seconds. • Add light cooking cream, stirring until slightly thickened, 2-3 minutes. • Add any chicken resting juices and season with salt and pepper. Remove from heat.
• Divide the sweet potato mash, garlic greens and seared chicken between plates. • Spoon over creamy Nan's sauce and tear over parsley to serve. Enjoy!
Little cooks: Take charge by pouring over the creamy sauce and adding the parsley!