HelloHero: Chicken & Creamy Pesto Dressing
with Steamed Veggies & Garlic-Crushed Potatoes
Everything on this plate has a little trick up its sleeve. First up, a mild spice on the chicken will catch your eye and fragrant garlic in the potato will burst through when you take a bite. For the finale, a drizzle of pesto dressing is enough to get a standing ovation.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
2 clove
garlic
1
carrot
½
lemon
1 packet
chicken breast
1 sachet
Classic Roast Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
Broccoli Florets
1 packet
creamy pesto dressing
(Contains Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into large chunks. Finely chop garlic. Trim ends of asparagus. Thinly slice carrot into sticks. Slice lemon into wedges. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • In the last 10 minutes of cook time, place a colander or steamer basket on top of the pan, then add asparagus and carrot. Cover and steam until veggies are tender and potato can be easily pierced with a fork, 7-10 minutes. • Transfer asparagus to a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season, toss to combine then set aside. Drain the potato and set aside.
• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks. • Meanwhile, combine chicken steaks, Kiwi spice blend and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until cooked through, 3-4 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• Return the empty saucepan to medium-high heat, then add the butter and garlic and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the 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! Little cooks: Get those muscles working and help crush the potatoes!
• Slice spiced chicken. • Divide chicken, steamed veggies and garlic-crushed potatoes between plates. • Top chicken with creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by drizzling over the pesto dressing!