[6-Ingredient] Easy Creamy Mustard Chicken & Mash

Name: [6-Ingredient] Easy Creamy Mustard Chicken & Mash with Steamed Greens
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet baby leaves; 300 g Diced Chicken; 1 packet Cream; 1 Broccoli; 2 packet Potato; 1 packet Dijon Mustard

with Steamed Greens

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Tags:

Naturally Gluten-Free

•Easy

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

baby leaves

300 g

Diced Chicken

1 packet

Cream

Broccoli

2 packet

Potato

1 packet

Dijon Mustard

Nutrition Values

Calories722 kcal

Energy (kJ)3020 kJ

Fat48.2 g

of which saturates30.5 g

Carbohydrate21.9 g

of which sugars9.2 g

Dietary Fibre7.8 g

Protein46.8 g

Sodium283 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium. Stir in longlife cream (see ingredients), Dijon mustard, the salt and cracked black pepper, tossing chicken to coat, 1 minute.

TIP: Chicken is cooked through when it is no longer pink inside.

• Divide mash, steamed greens and creamy mustard chicken 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.