Garlicky Chicken Steak & DIY Pesto Potatoes
Take your cooking skills to the next level!
Time to unleash your inner chef! This week, we're whipping up a zingy homemade pesto, where fresh parsley, garlic and Parmesan cheese come together in a magical sauce that's as versatile as it is flavourful. In this meal, pesto becomes a glowing green dressing for fluffy potatoes, forming the perfect accompaniment to tender chicken breast.
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.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Potato
1 clove
Garlic
1
pear
½
lemon
1 packet
Flaked Almonds
(Contains Almond; )
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside.
• Meanwhile, peel garlic. Thinly slice apple into wedges. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a pestle and mortar, crush garlic and flaked almonds.
• Tear in parsley and pound until combined. Add grated Parmesan cheese and pound until your
preferred consistency.
• Add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a squeeze of lemon juice and season with salt and pepper. Stir well to combine and set aside.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the potatoes are done, return to saucepan and add homemade pesto, tossing to combine. Season to taste. • In a large bowl, combine pear, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice chicken. • Divide garlicky chicken, homemade pesto potatoes and zingy apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!