Garlic & Herb Chicken

Name: Garlic & Herb Chicken with Parmesan-Cauli Mash & Dijon Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 potato; 1 portion cauliflower; 2 clove garlic; 1 bag parsley; 1 packet Silverbeet; 1 carrot; ½ packet Dijon mustard; 1 packet mayonnaise; 20 g butter; ¼ tsp salt; 1 packet Grated Parmesan Cheese; 1 packet chicken breast; 1 packet Garlic & Herb Seasoning

with Parmesan-Cauli Mash & Dijon Mayo

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Pair chicken breast with our homely garlic and herb seasoning and you’ve got a match made in heaven. With a creamy low-carb mash and Dijon mayo wanting to join in on the fun, we just couldn’t say no. More is more in our books, and you’ll love us for it!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

Eggs

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 portion

cauliflower

2 clove

garlic

1 bag

parsley

1 packet

Silverbeet

carrot

½ packet

Dijon mustard

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

chicken breast

1 packet

Garlic & Herb Seasoning

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

¼ tsp

salt

Nutrition Values

/ per serving

Energy (kJ)2349 kJ

Fat32 g

of which saturates11.5 g

Carbohydrate25.1 g

of which sugars7.9 g

Dietary Fibre1.2 g

Protein41 g

Sodium1325 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

Bring a medium saucepan of salted water to the boil. Cut the potato into large chunks. Cut the cauliflower into small florets. Finely chop the garlic and parsley. Roughly chop the silverbeet. Thinly slice the carrot into sticks. In a small bowl, combine the Dijon mustard (see ingredients) and mayonnaise. Set aside.

Cook the potato and cauliflower in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, salt, grated Parmesan cheese and parsley. Mash until smooth. Cover to keep warm.

Place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add the chicken and turn to coat. Set aside.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot until tender, 3-4 minutes. Add the silverbeet and garlic and cook until wilted and fragrant, 1-2 minutes. Season to taste. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

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