Garlicky Chicken & Smokey Aioli
with Potato Wedges & Apple Salad
If you're looking to keep your carbs in check, without comprising flavour and taste, then this is the dinner for you. Enjoy all of your usual dinner-time favourites guilt-free; tender garlicky chicken, Nan's special spiced potatoes and a gorgeous apple salad!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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
2
potato
1
tomato
1
apple
½
carrot
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Sprinkle over Nan's special seasoning and drizzle with olive oil. Toss to coat. Roast until tender, 20-25 minutes.
Little cooks: Help with sprinkling over the seasoning!
• Meanwhile, roughly chop tomato. • Thinly slice apple. • Grate carrot (see ingredients).
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine garlic & herb seasoning, a good drizzle of olive oil and a pinch of salt and pepper. • Add chicken steaks, turning to coat.
• 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).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile combine a drizzle of the vinegar and olive oil and a pinch of salt and pepper in a second large bowl. • Add apple, tomato, carrot and mixed salad leaves. Just before serving, toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide garlic and herb chicken, roast potato wedges and apple salad between plates. • Spoon any resting juices over the chicken. Sprinkle over flaked almonds. • Serve with smokey aioli. Enjoy!