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
1 sachet
Herb & Mushroom Seasoning
1
Tomato
1 sachet
Zesty Chilli Salt
320 g
Chicken Breast
1
Cucumber
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Lemon
1 packet
Tartare Sauce
• Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil. • Cook until easily pierced with a fork, 10-12 minutes. • Drain and return to saucepan. Season to taste and set aside. Cover with a lid to keep warm.
• Meanwhile, cut tomato into wedges. Slice cucumber into half-moons. Zest lemon to get a pinch and slice into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, herb & mushroom seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, combine honey, a squeeze of lemon and a drizzle of olive oil in a large bowl. Season to taste with salt and pepper. • Add salad leaves, tomato and cucumber to the salad dressing and toss to combine. TIP: Don’t worry if your chicken gets a little charred during cooking. It adds to the flavour!
• To the saucepan with the potatoes, add tartare sauce, lemon zest, a squeeze of lemon juice and zesty chilli salt (see ingredients). Season with salt and pepper and gently stir to combine. • Divide herby chicken, creamy tartare potatoes and cucumber salad between plates. Enjoy!