Homestyle Chicken Steaks & Fries
with Bocconcini Salad & Peppercorn Mayo
Our crowd-pleasing Aussie spice blend is all you need to perk up juicy chicken steaks. Sear them in the pan while the fries bake, and complete the dish with a quick peppercorn mayo and simple salad, spruced up with delicate bocconcini bites.
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 sachet
black peppercorns
1 sachet
Aussie spice blend
1 packet
chicken breast
1
cucumber
1
tomato
1 packet
Pearl Bocconcini
(Contains Milk;)
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, lightly crush black peppercorns(see ingredients) in a pestle and mortar or in their packet using a rolling pin. • In small bowl, combine crushed peppercorns and mayonnaise.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and turn to coat.
• When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While chicken is cooking, thinly slice cucumber into half-moons. Roughly chop tomato. Halve pearl bocconcini. • In large bowl, combine a drizzle of balsamic vinegar and olive oil. Add pearl bocconcini, mixed salad leaves, cucumber and tomato. Toss to combine, then season to taste.
• Slice Aussie-spiced chicken. • Divide chicken, fries and bocconcini salad between plates. • Serve with peppercorn mayo. Enjoy!