HelloHero: Chicken & Lemon Butter Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
HelloHero: Chicken & Lemon Butter Sauce

HelloHero: Chicken & Lemon Butter Sauce

with Zesty Potato Chunks & Herby Mayo

Tender pan-seared chicken never fails to satisfy! It has all the familiar tastes of home cooking at its finest, plus a buttery lemon sauce and a side of easy roast potatoes which make up the perfect accompaniments to this tasty dinner.

Tags:
Over 30g protein
•Bestseller
Allergens:
Milk
•Egg
•Soy

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

Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

lemon pepper spice blend

1

carrot

2

radish

½

lemon

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

30 g

butter

(Contains Milk; )

sideBannerName

Nutrition Values

Energy (kJ)2743 kJ
Calories655 kcal
Fat34.2 g
of which saturates11 g
Carbohydrate41.4 g
of which sugars8.7 g
Dietary Fibre8 g
Protein42.2 g
Sodium1118 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 Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, add lemon pepper spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, grate carrot. Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Place chicken on a plate and sprinkle over garlic & herb seasoning on each side.

3
3

• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Season chicken on both sides with salt and pepper. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Add the butter, lemon zest and a squeeze of lemon juice and cook until melted, 1-2 minutes. Transfer to a plate.

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

4
4

• In a medium bowl, combine mixed salad leaves, carrot, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide herbed chicken, zesty potato chunks and carrot salad between plates. • Pour any remaining lemon butter sauce from the pan over chicken. • Serve with dill & parsley mayonnaise. Enjoy!