HelloHero: Chicken Tenders & Crushed Potatoes
with Apple Slaw & Hollandaise Sauce
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 garlic paste for extra zap. They’ll go nicely with the seasoned chicken, drizzled in hollandaise.Next thing you know, this will become the only way you’ll want your potatoes and chicken!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
320 g
Chicken Breast Strips
1 sachet
Classic Roast Seasoning
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cabbage Mix
1
Lemon
2
Radish
1
Cucumber
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
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. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, grated Parmesan cheese and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!
• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken breast strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice cucumber and red radish. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add shredded cabbage mix, radish and cucumber. Season, toss to combine.
• Divide chicken tenders, crushed lemon potatoes and radish slaw between plates. Spoon any resting juices over the chicken. • Serve with hollandaise and any remaining lemon wedges. Enjoy!
