Herby Chicken & Garlic Hollandaise
with Potato Mash & Sautéed Cabbage
- Milk
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
Buckle up because Hollandaise sauce is elevating herby chicken to new heights that will make your head spin. Feel the breeze of flavour in sautéed veggies and gobble up fluffy clouds of mashed potato. Sit back and enjoy the ride! This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
2
potato
1
leek
2 clove
garlic
1 bag
parsley
1 packet
chicken breast
1 sachet
Herb & Mushroom Seasoning
1 bag
Shredded Cabbage Mix
½ sachet
Chicken-Style Stock Powder
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
50 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
1 tsp
brown sugar
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Peel potato, then cut into large chunks. • Half-fill a medium saucepan with boiling water. Cook potato until easily pierced with a fork, 10-15 minutes. • Drain, then return to saucepan. Add the milk, half the butter to the potato, and season generously with salt. Mash until smooth, then cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Thinly slice leek. Finely chop garlic. Roughly chop parsley. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, herb & mushroom seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Hollandaise and parsley and stir to combine. Season to taste and set aside.
Little cooks: Take charge by combining the ingredients of the Hollandaise!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Transfer to a plate, cover to keep warm and rest for 5 minutes.
• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Add shredded cabbage mix, leek, chicken-style stock powder (see ingredients), the brown sugar, balsamic vinegar, remaining butter and a splash of water. Cook, stirring occasionally, until softened, 5-6 minutes. • Transfer to a bowl and cover to keep warm.
• Slice herby chicken. • Divide chicken, potato mash and sautéed cabbage between plates. • Top chicken with garlic Hollandaise to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the tasty spice mix on the chicken, with many finding the overall meal delicious and well-balanced.
- Suggestions: Consider adjusting the cabbage preparation; some reviewers preferred a simple pan-fry method for the vegetables.
