You don’t have to own a charcoal grill to get that wonderful smoked flavour on your plate! Just add our smokey aioli to mashed potato instead of butter, and smother chicken tenders with our All-American spice blend. Tastes just like Houston!
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
All-American spice blend
baby spinach leaves
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Finely chop the garlic (or use a garlic press). Finely chop the parsley. Cut the lemon (see ingredients list) into wedges.
Add the potato to the saucepan of boiling water and cook until soft when pierced with a knife, 10-15 minutes.
While the potato is boiling, in a medium bowl, combine the chicken tenderloin, All-American spice blend and a drizzle of olive oil. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: The chicken will char a little in the pan, this adds to the smokey flavour!
Return the pan to a medium-high heat (no need to wash it first) with the green beans and a splash of water. Cook until tender, 3-4 minutes. Add the garlic and baby spinach leaves and cook until fragrant and wilted, 2 minutes. Squeeze in lemon juice to taste and season with a pinch of salt and pepper.
Drain the potato and return to the saucepan. TIP: For the low-calorie option, only add 3/4 of the smokey aioli to the mash. Add the smokey aioli, milk and the salt and mash with a potato masher or fork until smooth. Stir through the parsley (reserve some for garnish!). TIP: The aioli does the same job as butter normally would in this mash!
Divide the smokey mash, American chicken tenders, garlicky greens and the remaining lemon wedges between plates. Spoon over any chicken resting juices and sprinkle with the reserved parsley.