Easy As Kiwi-Spiced Chicken & Gravy
with Kūmara Mash & Lemony Greens- Wheat
- Gluten
- Milk
Smokey, saucy and seriously satisfying! Tender chicken strips are served over creamy kūmara mash with a side of zesty lemony greens and a generous pour of gravy - it’s a cosy-meets-classy combo that hits all the right notes.
Ingredients
320 g
Chicken Breast Strips
1 packet
Broccoli Florets
1 packet
Orange Kumara
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 sachet
Kiwi Spice Blend
1
Lemon
1 packet
Baby Leaves
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt. Cook diced kūmara,over a medium-high heat, until easily pierced with a fork, 8-10 minutes.
• Drain and return to saucepan.
• Add the butter and salt. Mash until smooth. Season generously with pepper and cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken breast strips and Kiwi spice blend until browned and cooked through, turning occasionally, 6-8 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, halve lemon.
• Add broccoli florets and a splash of water to a medium microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl. Add baby leaves and a good squeeze of lemon juice. Toss to combine and season to taste.
• In a small heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Divide kūmara mash, Kiwi-spiced chicken strips and lemony greens between plates. Pour over gravy to serve. Enjoy!
