Sour Cream & Herb Chicken
with Garlicky Veggie Mash & Tomato Salad
Chives and sour cream are the unexpected partners that work perfectly when draped over tender chicken. Serve it alongside fluffy cauliflower mash and Bob's your uncle!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Keep an eye out... Due to recent sourcing challenges, we've replaced cauliflower with carrot, which may be a little different to what’s pictured. Don’t worry, your recipe will be 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
1
potato
1
carrot
1 sachet
Chicken-Style Stock Powder
1
tomato
1 bag
chives
1 sachet
Garlic & Herb Seasoning
1 packet
sour cream
(Contains Milk; )
1 bag
salad leaves
2 clove
garlic
1 packet
Chicken Drumstick Fillet
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water and a pinch of salt. • Cut potato and carrot into large chunks. Crush garlic using the flat side of a knife and peel. • Cook potato, carrot and garlic in boiling water until tender and easily pierced with a fork, 10-15 minutes. • Drain and return veggies to the pan. Add chicken-style stock powder and the butter. Mash until smooth, then cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the veggies are cooking, roughly chop tomato. Finely chop chives. Cut boneless chicken drumsticks into 2cm chunks. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Remove pan from the heat, then add sour cream and chives (reserve a pinch for garnish), turning chicken to coat. Season with pepper.
• In a medium bowl, combine mixed salad leaves, tomato, a pinch of salt and a drizzle of white wine vinegar and olive oil. • Divide garlicky veggie mash and herb chicken between plates. • Spoon over sour cream sauce and garnish with the reserved chives. • Serve with tomato salad.