Seared Chicken & Herby Hollandaise
with Roast Potato Chunks & Apple Slaw
Hello, did someone call for one amazing chicken dinner special? We are ready to serve you up one with a herby hollandaise for a fragrant sauce and the roast potatoes boost this experience up to a five-star level. We recommend you dig in straight away!
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
potatoes
1
apple
1 bag
parsley
½
lemon
½ sachet
Garlic & Herb Seasoning
1 packet
chicken breast
1 bag
Slaw Mix
1 packet
Hollandaise
(Contains Egg; )
2
radish
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help toss the potato chunks.
• Meanwhile, thinly slice radish. Thinly slice apple into sticks. Finely chop parsley. Zest lemon, then slice into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning (see ingredients), chicken and a drizzle of olive oil.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine slaw mix, radish, apple and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.
• In a small bowl, combine hollandaise, parsley, lemon zest and a squeeze of lemon juice. Season to taste.
• Slice the chicken. • Divide chicken, roast potato chunks and apple slaw between plates. Top chicken with herby hollandaise. • Serve with any remaining lemon wedges. Enjoy!