Lemon Pepper Chicken & Dijon Hollandaise
with Potato Mash, Steamed Veggies & Green Beans
Are you as crazy about a Dijon Hollandaise as we are? It goes without saying that adding it to a zesty chicken is a game changer for dinner time. Serve with a fluffy mash and we’re sure you’ll be this dinner’s number one fan.
This recipe is under 650kcal 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
carrot
1 bag
green beans
1 bag
broccoli florets
1 packet
chicken breast
1 sachet
lemon pepper spice blend
1 packet
Hollandaise
(Contains Egg; )
½ packet
Dijon mustard
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to pan. Add the butter and milk to the potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, cut carrot into thin sticks. Trim green beans. • Place a colander or steamer basket on top of saucepan and add carrot, green beans and broccoli florets. • Cover with a lid and steam until tender, 7-10 minutes. • Transfer to a medium bowl and season to taste. Cover to keep warm.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken, lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. • 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). • Remove from heat, add the honey and turn chicken to coat.
TIP: The chicken is cooked when it's no longer pink inside.
• In a small bowl, combine Hollandaise and Dijon mustard (see ingredients). • Slice the chicken. • Divide lemon pepper chicken, mash and steamed veggies between plates. • Top with Dijon Hollandaise to serve. Enjoy!
Little cooks: Kids can help combine the Hollandaise and mustard.