Quick Chicken Tenders & Crushed Potatoes for Dinner
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Quick Chicken Tenders & Crushed Potatoes for Dinner

Quick Chicken Tenders & Crushed Potatoes for Dinner

with Pineapple Upside-Down Cake for Dessert

A mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? Why not crush the potatoes instead with garlic paste for extra zap. They’ll go nicely with the seasoned chicken, drizzled in hollandaise. This will become the only way you’ll want your potatoes and chicken.

This recipe is under 650kcal per serving.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:
Kid Friendly
Over 30g protein
Calorie Smart
Quick Prep
Quick
Climate Superstar
Allergens:
Milk
Egg
Gluten
Almond

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

½ packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Chicken-Style Stock Powder

1

Aussie Spice Blend

1 packet

chicken breast strips

1

Tomato

½

cucumber

1 packet

Mixed Salad Leaves

1 packet

Hollandaise

(Contains Egg; )

1 tin

Pineapple Slices

2 packet

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

Basic Sponge Mix

(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

Not included in your delivery

olive oil

15 g

butter

(Contains Milk; )

1 tbs

water

½ tsp

honey

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2311 kJ
Fat22 g
of which saturates7 g
Carbohydrate47.9 g
of which sugars25.8 g
Dietary Fibre7.5 g
Protein39.7 g
Sodium1637 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.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Return potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!

2
2

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken breast strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

3
3

• Roughly chop tomato. Thinly slice cucumber. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves, tomato and cucumber. Toss to combine.

Little cooks: Help toss the salad!

4
4

• Divide chicken tenders, garlic crushed potatoes and tomato salad between plates. Spoon any resting juices over the chicken. • Serve with hollandaise. Enjoy!