HelloHero: Chicken Tenders & Crushed Potatoes

Name: HelloHero: Chicken Tenders & Crushed Potatoes with Cucumber Slaw & Hollandaise Sauce
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; ½ lemon; 15 g butter; ½ packet garlic paste; 1 sachet Chicken-Style Stock Powder; 1 tbs water; 1 sachet Aussie Spice Blend; 1 packet chicken breast strips; 1 carrot; 1 cucumber; ½ tsp honey; drizzle balsamic vinegar; 1 packet Shredded Cabbage Mix; 1 packet Hollandaise

with Cucumber Slaw & Hollandaise Sauce

Get up to $175 off

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.

Tags:

Kid Friendly

•Calorie Smart

•Climate Superstar

•Bestseller

•Over 30g protein

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

potato

lemon

½ packet

garlic paste

1 sachet

Chicken-Style Stock Powder

1 sachet

Aussie Spice Blend

1 packet

chicken breast strips

carrot

cucumber

1 packet

Shredded Cabbage Mix

1 packet

Hollandaise

Not included in your delivery

olive oil

15 g

butter

1 tbs

water

½ tsp

honey

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2435 kJ

Calories582 kcal

Fat22.2 g

of which saturates6.9 g

Carbohydrate53.6 g

of which sugars29.1 g

Dietary Fibre9.6 g

Protein40.6 g

Sodium1675 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 Saucepan

•Large Frying Pan

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 chicken-style stock powder and a generous squeeze of lemon juice. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat, adding a splash of water if the potato looks dry. Lightly crush with a fork. Cover to keep warm.

• While the potato is cooking, combine garlic & herb seasoning, 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 cucumber. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Add shredded cabbage mix, carrot and cucumber. Season and toss to combine.

• Divide chicken tenders, crushed lemon potatoes and cucumber slaw between plates. Spoon any resting juices over the chicken. • Serve with hollandaise and any remaining lemon wedges. Enjoy!