Golden Chicken & Cheesy Pepper Veggie Mash
with Tartare Sauce & Apple Slaw
Chicken is usually the star of the show, especially in a mouthwatering spice and tartare sauce, but you may argue that this veggie mash has it going on and giving chicken a run for it’s money. The Parmesan cheese with peppercorns adds that sharp punch of flavour that takes this mash all the way to number one.
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
½ sachet
black peppercorns
1
potato
1
carrot
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast
1
apple
1 bag
Shredded Cabbage Mix
1 packet
Tartare Sauce
(Contains Soy; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Cut potato and carrot into bite-sized chunks. • Half-fill a medium saucepan with boiling water. Cook potato and carrot in the boiling water over medium-high heat until easily pierced with a fork, 10-12 minutes. • Drain veggies, then return to saucepan. Add the butter and chicken-style stock powder, then mash until smooth. • Add grated Parmesan cheese and crushed peppercorns to the mash, stirring, until the cheese is melted. Cover to keep warm.
• While the veggies are cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine 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 until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, thinly slice apple into sticks. • In a second medium bowl, combine apple, shredded cabbage mix and a drizzle of vinegar and olive oil.
• Slice golden chicken. • Divide chicken, cheesy pepper veggie mash and apple slaw between plates. • Serve with tartare sauce. Enjoy!
Little cooks: Help dollop the tartare sauce on the plate.