Quick Herby Chicken & Dill-Parsley Potatoes
with Apple & Carrot Salad
Our garlic and herb blend draws out the delicious natural flavour of chicken. Paired with lemony, dill and parsley mayo-spiked potatoes, plus a subtly sweet salad, this meal is all about bold, bright flavours.
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
lemon
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1
carrot
1 bag
mixed salad leaves
1
cucumber
Not included in your delivery
1
olive oil
¼ tsp
salt
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Zest lemon to get a generous pinch, then slice into wedges. • Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain potato, then return to saucepan. Add lemon zest, a good squeeze of lemon juice, the salt and dill & parsley mayonnaise. Season with pepper. Toss potato to coat. Cover to keep warm.
• Meanwhile, combine garlic & herb seasoning and a pinch of pepper on a plate. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Add chicken steaks to the plate with the seasoning, gently turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, grate carrot. Thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add carrot, cucumber and mixed salad leaves. Toss to coat.
• Divide herby chicken, dill-parsley potatoes and cucumber and carrot salad between plates. • Serve with any remaining lemon wedges. Enjoy!