Herb-Crusted Chicken & Parmesan Mash
with Sautéed Veggies & Garlic Aioli
Chicken is such a versatile protein. There's no need to serve it plain when you have our herb crumbing mix and some sharp Parmesan handy for a speedy dinner that's deliciously different!
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
potatoes
1 clove
garlic
½ packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
chicken breast
1
zucchini
1
carrot
1 packet
garlic aioli
(Contains Egg;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the parmesan, butter and milk to potato. Season generously with salt, then mash.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, finely chop garlic and set aside. • In a small bowl, combine herb crumbing mix (see ingredients) and a generous drizzle of olive oil in a small bowl. Season with salt and pepper. Stir to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. Transfer chicken to a lined oven tray, spoon crust mixture on top and bake until cooked through (when no longer pink inside), 12-14 minutes.
• While chicken is baking, thinly slice zucchini and carrot into rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and carrot, tossing, until softened, 6-7 minutes. Add garlic and cook until fragrant, 1 minute. • Season, then add the honey, tossing veggies to coat. Remove from heat.
• Divide herb-crusted chicken, sautéed veggies and mash between plates. • Spoon any excess crumb from the tray over chicken. • Serve with garlic aioli. Enjoy!