Easy Aussie Seared Chicken & Dill-Parsley Mayo
with Potato Wedges & Zucchini Batons
With its rich flavour, chicken stands up well to a good dollop of herby dill and parsley mayo. Bulk up the potato wedges with zucchini to keep things interesting, and the carbs in check!
This recipe is under 650kcal per serving and under 30g 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
1
potato
1
zucchini
1
cucumber
1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
½ tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240C/220C fan-forced. • Cut potato and zucchini into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and half of the Aussie spice blend, toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into rounds. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine honey and a drizzle of white wine vinegar and olive oil. Season, then set aside. • In a second medium bowl, combine the remaining Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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). • Meanwhile, to the bowl with the dressing, add cucumber and mixed salad leaves. Toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide seared chicken, zucchini and potato wedges and salad between plates. • Dollop dill & parsley mayonnaise over salmon to serve. Enjoy!