Chicken & Honey Mustard Sauce
with Garlic Mash & Steamed Veggies
Another tasty dinner is coming right up, especially when you plate up a comforting garlicky mash, bright steamed veggies and chicken. Douse everything in the honey mustard sauce for an extra flavour hit!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
green beans
1
carrot
2 clove
garlic
1 packet
chopped potato
1 packet
chicken breast
1 packet
Honey Mustard Sauce
(Contains Milk; May be present: Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water. • Trim green beans. Thinly slice carrot into sticks. Peel garlic. • Cook chopped potato and garlic in the boiling water over high heat, for 2 minutes. Place a colander or steamer basket on top and add green beans and carrot. • Cover and steam until veggies are tender and potatoes are easily pierced with a knife, for another 7-8 minutes. Divide veggies between serving plates. Season.
• While veggies are steaming, set your air fryer to 200°C. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken into an air fryer basket and cook until browned and cooked through, 15-18 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. Season with salt and pepper.
TIP: No air fryer? Prepare chicken as above. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and rest. Season with salt and pepper.
TIP: The chicken is cooked when it is no longer pink inside.
• Once potatoes are done, drain and return to saucepan. • Add the milk, butter and a generous pinch of salt. Mash until smooth. • In a small heatproof bowl, microwave honey mustard sauce, until heated through, 30 seconds.
• Divide chicken between serving plates with steamed veggies and mashed potato. Pour over honey mustard sauce. • Top veggies with flaked almonds to serve. Enjoy!