Easy Herbed Chicken & Creamy Potatoes

Name: Easy Herbed Chicken & Creamy Potatoes with Cucumber Salad & Roasted Almonds
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 3 potato; 1 packet Tartare Sauce; 1 tomato; 1 cucumber; 1 packet roasted almonds; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 bag salad leaves; 1 drizzle white wine vinegar

with Cucumber Salad & Roasted Almonds

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Eat the rainbow with this tasty mix of classic herby chicken flavours. Tender chicken strips get a lightly spiced coating, with warm, creamy potatoes and a crunchy cucumber salad to round out the meal.

This recipe is under 650kcal per serving.

Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

•Easy Prep

•Calorie Smart

Allergens:

Soy

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Tartare Sauce

(Contains: Soy; )

tomato

cucumber

1 packet

roasted almonds

(Contains: Almond; )

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 bag

salad leaves

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2501 kJ

Fat28.2 g

of which saturates3.8 g

Carbohydrate39.5 g

of which sugars7.3 g

Protein43.1 g

Sodium726 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

Cooking Steps

• Boil the kettle. Peel and cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water. Cook potato with a pinch of salt in boiling water until easily pierced with a fork, 10-12 minutes. • Drain and return potato to the saucepan, then stir through tartare sauce. Season to taste and set aside.

• Meanwhile, roughly chop tomato and cucumber. Roughly chop roasted almonds. • Cut chicken breast into 2cm strips.

• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Season with salt and pepper. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side.

• In a large bowl, combine tomato, cucumber, salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide herbed chicken, creamy potatoes and cucumber salad between plates. • Garnish with roasted almonds to serve.