Seared Chicken & Herby Hollandaise Sauce
with Veggie Fries & Spinach Slaw
Knock, knock it’s tasty pork! We’re opening up our doors to welcome in this golden pork dish seasoned in our Aussie spice blend. It’s ready to be gobbled up with a selection of veggie fries.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, this week's lemon was in short supply, so we've replaced it with lime. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1
carrot
1
beetroot
1
courgette
½
lime
1 bag
chives
1 bag
baby spinach leaves
1 packet
chicken breast
1 bag
Slaw Mix
1 packet
Hollandaise
(Contains Egg; )
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, beetroot and courgette into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, slice lime into wedges. Thinly slice chives. Roughly chop baby spinach leaves. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine Hollandaise, chives, a squeeze of lime juice and a pinch of pepper. Set aside. • In a medium bowl, combine Aussie spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.
• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat, with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side.
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.
• Remove the pan from heat, then add the honey and gently turn chicken to coat. Set aside.
• Meanwhile, combine slaw mix, baby spinach, a pinch of salt and pepper, a squeeze of lime juice and a drizzle of olive oil in a large bowl.
• Slice golden chicken. • Divide chicken, veggie fries and spinach slaw between plates. • Pour over herby Hollandaise sauce and serve with any remaining lime wedges. Enjoy!