Double Louisiana Chicken & Cheesy Lemon Crushed Potatoes
with Corn Slaw & Dill-Parsley Mayo
- Milk
- Eggs
- Soy
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 a squeeze of lemon for a extra zap, they’ll go nicely with the seasoned chicken and balanced by a sweetcorn salad. This will become the only way you’ll want your potatoes and chicken.
Ingredients
2
potato
1 clove
garlic
½
lemon
1 stalk
celery
1 tin
sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
2 packet
chicken breast
1 sachet
Louisiana spice blend
1 bag
super slaw
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
25 g
butter
(Contains: Milk; )
1 tsp
honey
drizzle
white wine 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. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside.
• Meanwhile, thinly slice celery. Drain the sweetcorn. • Return saucepan to medium-high heat. Cook the butter and garlic, stirring, until fragrant, 1 minute. • Add a squeeze of lemon juice and a splash of water and bring to the boil. • Remove from heat, then add potato, shredded Cheddar cheese, season with salt and toss to coat. Lightly crush potato with a fork. Cover to keep warm.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken in batches, turning occasionally, until browned and cooked through, 14-16 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In the last minute of cook time, add Louisiana spice blend and a drizzle of olive oil, turning chicken to coat. • Remove pan from heat, then add the honey and turn chicken to coat.
• In a large bowl, combine celery, corn, super slaw, dill & parsley mayo and a drizzle of white wine vinegar. Season to taste and toss to combine. • Slice Louisiana chicken. • Divide chicken, cheesy crushed potatoes and corn slaw between plates. • Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty chicken, while the lemon-garlic potatoes were a hit; some found the lemon overpowering with cheese.
- Ease of prep: Customers appreciated the simple preparation and easy-to-follow instructions for this quick meal.
- Suggestions: Consider marinating the chicken earlier for more flavour; try adding green vegetables or herbs to balance the dish.
- Portions: Some felt the chicken portion was small for multiple people; others mentioned not having enough potatoes.
- Spice level: The Louisiana spice blend was mild for most, but a few found it too spicy; adjust to personal preference.
