Easy Seared Chicken & Herby Crushed Potatoes
with Tomato Salad & Mustard Mayo
We've jazzed up your average chicken, salad and veg combo by lightly crushing the potatoes and adding some herby butter and searing chicken with our new kid on the block; savoury seasoning. Serve with some mustard mayo for a winner dinner full of flavour!
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
1 packet
parsley
1 packet
chopped potato
½ packet
chicken stock pot
1 sachet
Savoury Seasoning
1 packet
chicken breast
1
tomato
1 packet
celery
1 packet
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop parsley. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, stir in the butter, chicken-style stock powder and parsley, until fragrant, 1 minute. • Remove from heat then return potato to pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry! TIP: If you like, separate the kid's portions before adding the parsley!
• While potato is boiling, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine savoury seasoning, a drizzle of olive oil and a pinch of pepper. Add chicken steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-6 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• While chicken is cooking, cut tomato into thin wedges. Finely chop celery. • In a large bowl, combine tomato, celery, mixed salad leaves and balsamic vinaigrette dressing. Season to taste.
• Slice chicken. • Divide seared chicken, herby butter crushed potatoes and garden salad between plates. • Serve with mustard mayo. Enjoy!