Spiced Double Chicken & Potato-White Bean Mash
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Spiced Double Chicken & Potato-White Bean Mash

Spiced Double Chicken & Potato-White Bean Mash

with Creamy Parsley Sauce & Garlic Veggies

Let's add a spin on your usual mash by spiking it with cannellini beans. These legumes taste extra good when paired with our staple Aussie-spiced chicken and some garlicky veggies. Top it all off with a creamy parsley sauce that gets a 10/10 every time!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Calorie Smart
Under 40g carbs
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 Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1

Garlic

1

Green Beans

1

Carrot

1

Parsley

1

Chicken Breast

1

Aussie Spice Blend

1

Light Cooking Cream

(Contains Milk;)

½

Chicken Stock Pot

1

Cannellini Beans

Not included in your delivery

1

olive oil

butter

(Contains Milk;)

1

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)2653 kJ
Calories634 kcal
Fat29.6 g
of which saturates15 g
Carbohydrate39.8 g
of which sugars13 g
Dietary Fibre11.9 g
Protein49.1 g
Sodium899 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Drain butter beans. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • For the last 2 minutes of cook time, add the cannellini beans (see ingredients list) to the saucepan to heat through. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

2

• While the potatoes are boiling, finely chop garlic. Trim green beans. Thinly slice carrot into half-moons. Finely chop parsley. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken breast and toss to coat.

3

• In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and carrot and cook, tossing, until softened, 4-5 minutes. • Add the garlic and cook, tossing, until fragrant, 1 minute. Set aside in a bowl and cover to keep warm.

4

• Return frying pan to a medium high-heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside.

5

• Return the frying pan to a medium-low heat. Add the light cooking cream, parsley and chicken-style stock powder (see ingredients). • Cook until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.

6

• Divide the potato and white bean mash, garlic veggies and spiced chicken between plates. Spoon over the creamy parsley sauce. Enjoy!