Speedy 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
Asparagus
1 packet
Orange Kumara
1 sachet
Kiwi Spice Blend
1
Lemon
1 packet
Baby Spinach Leaves
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
¼ tsp
salt
½ cup
water
¼ tsp
pepper
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 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, in a large frying pan, heat a drizzle of olive oil over medium-high
heat. Cook chicken breast strips and Kiwi spice blend until browned and
cooked through, 6-8 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, halve lemon. Trim ends of asparagus. Add
asparagus and a splash of water to a medium microwave-safe bowl, then
cover with a damp paper towel.
• Microwave asparagus on high until just tender, 2-4 minutes.
• Drain asparagus, then return to the bowl. Add baby spinach leaves and a
good squeeze of lemon juice. Toss to combine and season to taste with salt
and pepper.
• In a medium bowl, combine gravy granules, the cracked black pepper and
the boiling water, whisking, until smooth, 1 minute.
• Divide kūmara mash, Kiwi-spiced chicken and lemony greens between
plates. Pour over gravy to serve. Enjoy!
