[6-Ingredient] Creamy Mustard Chick'n & Mash
with Steamed Greens
- Milk
- Wheat
- Gluten
- Soy
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1
Broccoli
300 g
Plant-Based Crumbed Chicken Tenders
(Contains: Wheat, Gluten, Soy; )
2 packet
Potato
1 packet
Dijon Mustard
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 generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, cut broccoli (see ingredients) into small florets, then roughly chop stalk. • Add baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl. Add baby spinach leaves, season, drizzle with olive oil and toss to combine. Cover to keep warm.
• While veggies are steaming, in a large frying pan, over medium-high heat enough olive oil to coat the base. • Cook plant-based chicken-style tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. • Wipe out frying pan and return to medium heat. Add longlife cream (see ingredients), Dijon mustard, the salt and cracked black pepper, stirring, until slightly reduced, 1-2 minutes. Return plant-based chicken-style tenders to the sauce, turning to coat.
• Divide mash, steamed greens and creamy mustard chick'n between plates. Spoon over any remaining sauce from pan. Enjoy!
If you've added a fancify bundle, sprinkle over Parmesan cheese and flaked almonds. Cut lemon into wedges, add a generous squeeze of lemon juice and serve with any remaining wedges.
