Quick Louisiana Chicken & Cheesy Lemon Crushed Potatoes

Name: Quick Louisiana Chicken & Cheesy Lemon Crushed Potatoes with Corn Slaw & Dill-Parsley Mayo
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 clove garlic; ½ lemon; 1 stalk celery; 1 tin sweetcorn; 25 g butter; 1 packet Shredded Cheddar Cheese; 1 sachet Louisiana spice blend; 1 tsp honey; 1 bag super slaw; 1 packet Dill & Parsley Mayonnaise; drizzle white wine vinegar; 1 packet chicken breast

with Corn Slaw & Dill-Parsley Mayo

Get up to $175 off

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 a squeeze of lemon for a extra zap, they’ll go nicely with the seasoned chicken and balanced by a sweetcorn salad. This will become the only way you’ll want your potatoes and chicken.

Tags:

Bestseller

•Kid Friendly

Allergens:

Milk

•Eggs

•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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 clove

garlic

lemon

1 stalk

celery

1 tin

sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Louisiana spice blend

1 bag

super slaw

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

chicken breast

Not included in your delivery

olive oil

25 g

butter

(Contains: Milk; )

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3166 kJ

Fat43 g

of which saturates15.1 g

Carbohydrate45.2 g

of which sugars19.9 g

Protein46.3 g

Sodium1398 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

•Medium Saucepan

•Large Frying Pan

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. Finely chop garlic. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside.

• Meanwhile, thinly slice celery. Drain the sweetcorn. • Return saucepan to medium-high heat. Cook the butter and garlic, stirring, until fragrant, 1 minute. • Add a squeeze of lemon juice and a splash of water and bring to the boil. • Remove from heat, then add potato, shredded Cheddar cheese, season with salt and toss to coat. Lightly crush potato with a fork. Cover to keep warm.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In the last minute of cook time, add Louisiana spice blend and a drizzle of olive oil, turning chicken to coat. • Remove pan from heat, then add the honey and turn chicken to coat.

• In a large bowl, combine celery, corn, super slaw, dill & parsley mayo and a drizzle of white wine vinegar. Season to taste and toss to combine. • Slice Louisiana chicken. • Divide chicken, cheesy crushed potatoes and corn slaw between plates. • Serve with any remaining lemon wedges. Enjoy!