Thyme & Garlicky Chicken
with Creamy Bacon Potato Salad & Pear Salad
The best way to spice up your typical dinners is by incorporating extra ingredients to make a whole new concoction. Tonight, we've added a creamy diced bacon number to your boiled potatoes and whipped up a lemon and sage crumb to take your chicken to the next level!
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
½
lemon
2
potato
1
pear
1 bag
thyme
½ head
cos lettuce
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
diced bacon
1 packet
Tartare Sauce
(Contains Soy; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil over high heat. • Zest lemon to get a generous pinch, then slice into wedges. Peel potato, then cut into large chunks. Thinly slice pear. Pick thyme leaves. Shred cos lettuce. • In a medium bowl, add pear and cos lettuce. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken and turn to coat. Set aside.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then transfer potato to a large bowl. Season to taste and set aside. Cover to keep warm.
• While the potato is cooking, combine panko breadcrumbs (see ingredients), thyme and a good drizzle of olive oil in a small bowl. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko mixture, stirring until golden brown, 3-4 minutes. • Add lemon zest and cook until fragrant, 1 minute. Return to the small bowl and season to taste.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side. Remove from heat.
TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, return the saucepan to mediumhigh heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Transfer bacon to the bowl with potatoes. Add tartare sauce, a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat.
• Add a drizzle of balsamic vinegar and olive oil to the pear salad and toss to coat. • Slice the chicken. • Divide creamy bacon potato salad, pear salad and chicken between plates. • Top chicken with thyme crumb. • Serve with any remaining lemon wedges. Enjoy!