Paprika-Spiced Chicken & Mash
with Dijon Gravy & Pre-Prepped Steamed Veggies
If you want a midweek dinner winner that is easy on the time (and delicious in the tummy), this paprika-spiced chicken and fluffy mash number is sure to tackle those midweek blues. Packed with pre-prepped and fuss-free veggies, you'll be able to spend less time preparing dinner and more time doing the things you love.
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 packet
Carrot & Zucchini Mix
1 packet
chicken breast
1 sachet
paprika spice blend
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Dijon mustard
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk;)
2 tablespoon (tbsp)
milk
(Contains Milk;)
15 g
butter (for the chicken)
(Contains Milk;)
½ cup
boiling water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel and cut potato into large chunks. • Cook potato in the boiling water, until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add carrot & zucchini mix. Cover and steam, until veggies are tender, and potatoes can be easily pierced with a fork. • Transfer veggies to a bowl. Season and cover to keep warm.
• Drain potatoes and return to saucepan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • 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). • In last minute of cook time, add the butter (for the chicken) and sprinkle over paprika spice blend, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is resting, boil the kettle. In a medium bowl, combine gravy granules, Dijon mustard, the boiling water and any chicken resting juices, whisking, until smooth, 1 minute. • Slice chicken. • Divide paprika chicken, mash and steamed veggies between plates. Pour over dijon gravy to serve. Enjoy!