HelloHero: Chicken Tenders & Crushed Potatoes
with Radish Slaw & Hollandaise Sauce- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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. Next thing you know, this will become the only way you’ll want your potatoes and chicken! *This recipe is under 650kcal per serving.*
Ingredients
2
potato
½
lemon
½ packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Chicken-Style Stock Powder
1 sachet
Aussie Spice Blend
1 packet
chicken breast strips
1
carrot
2
radish
1 packet
Shredded Cabbage Mix
1 packet
Hollandaise
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew)
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
1 tbs
water
½ tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add 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!
• 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• Grate carrot. Thinly slice radish. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add shredded cabbage mix, carrot and radish. Season, toss to combine.
• Divide chicken tenders, crushed lemon potatoes and carrot salad between plates. Spoon any resting juices over the chicken. • Serve with hollandaise and any remaining lemon wedges. Enjoy!
