Lemon Pepper Chicken & Dijon Hollandaise
with Potato Mash, Steamed Veggies & Green Beans- Gluten
- Milk
- Sesame
- Eggs
- Almond
- Wheat
- Soy
- Fish
- Cashew
- May contain traces of allergens
Are you as crazy about a Dijon Hollandaise as we are? It goes without saying that adding it to a zesty chicken is a game changer for dinner time. Serve with a fluffy mash and we’re sure you’ll be this dinner’s number one fan. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Broccoli Florets
1 packet
Green beans
320 g
Chicken Breast
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
2 packet
Potato
1
Carrot
1 sachet
Lemon Pepper Seasoning
1 packet
Dijon Mustard
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to pan. Add the butter and milk to the potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, cut carrot into thin sticks. Trim green beans. • Place a colander or steamer basket on top of saucepan and add carrot, green beans and broccoli florets. • Cover with a lid and steam until tender, 7-10 minutes. • Transfer to a medium bowl and season to taste. Cover to keep warm.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken, lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, add the honey and turn chicken to coat.
TIP: The chicken is cooked when It's no longer pink inside.
• In a small bowl, combine Hollandaise and Dijon mustard (see ingredients). • Slice the chicken. • Divide lemon pepper chicken, mash and steamed veggies between plates. • Top with Dijon Hollandaise to serve. Enjoy!
Little cooks: Kids can help combine the Hollandaise and mustard.
