[6-Ingredient] Classic Chicken Steaks & Mash
with Honey Mustard Sauce & Sautéed Greens
- Milk
- Soy
- May contain traces of allergens
Ingredients
1 packet
Green beans
320 g
Chicken Breast
1 packet
Honey-Mustard Sauce
(Contains: Milk; May be present: Soy)
1 sachet
Classic Roast Seasoning
2 packet
Potato
1
Courgette
Nutrition Values
Cooking Steps
• 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. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, 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 seasoning, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to serving plates and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• While pork is cooking, thinly slice courgette into rounds. Trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook veggies, until tender, 5-6 minutes. Season to taste.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• In a small heatproof bowl, microwave honey mustard sauce and any chicken resting juices, in 30 second bursts, until warmed through. • Divide mash and sautéed greens between plates with classic chicken steaks. Spoon over honey mustard sauce. Enjoy!
• If you've added a fancify bundle, crumble over marinated goat's cheese. Garnish with flaked almonds.
