HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGolden Chicken & Garlic Kumara Mash
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Golden Chicken & Garlic Kumara Mash

Golden Chicken & Garlic Kumara Mash

with Dill & Parsley Dressing

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This take on meat and three veg has just enough little tricks to transform your regular dinner into a family favourite. The garlicky kumara mash and herby mayo are out of this world!

Tags:Kid Friendly
Allergens:MilkEggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red kumara

1 bag

baby broccoli

1

carrot

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 packet

chicken breast

1 bag

baby spinach leaves

3 Einheit

garlic

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

¼ tsp

salt

½ tbs

water

¼ cup

milk

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3014 kJ
Fat39.7 g
of which saturates14.3 g
Carbohydrate51.2 g
of which sugars16.4 g
Protein40.2 g
Sodium1215 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the red kumara and cut into large chunks. Finely chop the garlic. Cook the kumara in the boiling water until easily pierced with a fork, 10-15 minutes. Drain the kumara and set aside. Return the saucepan to a medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. Return the kumara to the saucepan, then add the butter, milk and the salt, then mash until smooth. Cover to keep warm.

2

While the kumara is cooking, trim the baby broccoli and halve lengthways. Cut the carrot into thin sticks. In a small bowl, combine the dill & parsley mayonnaise and the water. Set aside.

3

Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, season with pepper and turn to coat.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side. Transfer to a plate.

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

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and carrot until softened, 4-5 minutes. Add the baby spinach leaves and remaining garlic and cook until wilted, 1 minute. Season to taste.

TIP: Add a dash of water to help the veggies cook faster!

6

Slice the golden chicken. Divide the chicken, garlic kumara mash and veggies between plates. Drizzle over the dill-parsley dressing to serve.