Spiced Chicken Steak & Tahini Lemon Potatoes

Name: Spiced Chicken Steak & Tahini Lemon Potatoes with Slaw & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 sachet Vegetable Stock Powder; 1 sachet Garlic & Herb Seasoning; 320 g Chicken Breast; 1 packet Shredded Red Cabbage; 1 packet Tahini; 1 Spring Onion; 2 packet Potato; 1 Carrot; 1 Lemon

with Slaw & Spring Onion

Get up to $175 off

Tags:

High Protein

Allergens:

Sesame

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Vegetable Stock Powder

1 sachet

Garlic & Herb Seasoning

320 g

Chicken Breast

1 packet

Shredded Red Cabbage

1 packet

Tahini

(Contains: Sesame; )

Spring Onion

2 packet

Potato

Carrot

Lemon

Nutrition Values

Calories338 kcal

Energy (kJ)1410 kJ

Fat6.8 g

of which saturates1.6 g

Carbohydrate23.9 g

of which sugars9.5 g

Dietary Fibre4.5 g

Protein42.2 g

Sodium1050 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.

Cooking Steps

Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Flavour chicken in same way as above.

• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside.

Custom Recipe: 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. Remove from heat.

• When the potato is cooked, return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add vegetable stock powder and the honey. Stir to combine, then remove from heat. • Add potato and tahini to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. Season to taste.

TIP: Add a splash of water if the potato looks dry!

• In a large bowl, combine shredded red cabbage, carrot, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.

Little cooks: Kids can help combine the ingredients for the slaw.

• Slice spiced pork. • Divide pork, tahini crushed potatoes and slaw between plates. • Sprinkle spring onion over potatoes. • Serve with any remaining lemon wedges. Enjoy!