Golden Chicken & Garlic Kumara Mash
with Dill & Parsley Dressing
This take on meat and three veg has just enough little tricks to transform your regular dinner into a family favourite. The garlicky kumara mash and herby mayo are out of this world!
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
1
Red Kumara
1 bag
baby broccoli
1
carrot
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
chicken breast
1 bag
baby spinach leaves
3 unit(s)
garlic
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
¼ tsp
salt
½ tbs
water
¼ cup
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel the red kumara and cut into large chunks. Finely chop the garlic. Cook the kumara in the boiling water until easily pierced with a fork, 10-15 minutes. Drain the kumara and set aside. Return the saucepan to a medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. Return the kumara to the saucepan, then add the butter, milk and the salt, then mash until smooth. Cover to keep warm.
While the kumara is cooking, trim the baby broccoli and halve lengthways. Cut the carrot into thin sticks. In a small bowl, combine the dill & parsley mayonnaise and the water. Set aside.
Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, season with pepper and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side. Transfer to a plate.
TIP: The chicken is cooked when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and carrot until softened, 4-5 minutes. Add the baby spinach leaves and remaining garlic and cook until wilted, 1 minute. Season to taste.
TIP: Add a dash of water to help the veggies cook faster!
Slice the golden chicken. Divide the chicken, garlic kumara mash and veggies between plates. Drizzle over the dill-parsley dressing to serve.