Double Herby Chicken & Cheesy Crushed Potatoes

Name: Double Herby Chicken & Cheesy Crushed Potatoes with Dijon Slaw
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 2 clove garlic; 20 g butter; 1 packet Shredded Cheddar Cheese; 1 tin sweetcorn; 2 packet chicken breast; 1 sachet Herb & Mushroom Seasoning; 1 tsp honey; 1 bag Slaw Mix; ½ packet Dijon mustard; 1 packet mayonnaise

with Dijon Slaw

Get up to $175 off

Mustard, cheese and herbs, they are the magical ingredients we’ve added to conjure a dish like no other, worthy of your tastebuds. Watch as the cheese is melted over crushed potatoes, and the Dijon in the slaw is the hidden gem we love for a herby chicken dinner.

Tags:

Kid Friendly

Allergens:

Milk

•Eggs

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

1 packet

Shredded Cheddar Cheese

1 tin

sweetcorn

2 packet

chicken breast

1 sachet

Herb & Mushroom Seasoning

1 bag

Slaw Mix

½ packet

Dijon mustard

1 packet

mayonnaise

Not included in your delivery

olive oil

20 g

butter

1 tsp

honey

Nutrition Values

Energy (kJ)4498 kJ

Fat68.1 g

of which saturates20.8 g

Carbohydrate46.3 g

of which sugars19 g

Protein71.9 g

Sodium1306 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

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C. Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 18-20 minutes. • Meanwhile, finely chop garlic. • In a small heatproof bowl, microwave the butter and garlic in 10 second bursts until melted. Season with salt and pepper, then set aside. • Lightly crush potatoes on the tray. Drizzle with melted garlic butter and sprinkle with shredded Cheddar cheese. Return tray to oven and roast until golden, a further 8-10 minutes.

Little cooks: Get those muscles working and help crush the potatoes!

• Meanwhile, drain sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil. Set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• When the potatoes have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Return all chicken to the pan. Remove pan from heat, add the honey and turn chicken to coat.

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

• Meanwhile, to the bowl of charred corn, add slaw mix, dijon mustard (see ingredients), mayonnaise and a drizzle of olive oil. • Season and toss to combine.

Little cooks: Kids can help combine the ingredients for the slaw.