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.
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
Instructions
• 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.