with Steamed Veggies & Truffle Mayo
Every now and then it’s nice to go back to basics. They always carry a sense of nostalgia with them. Allow all the memories of cosy family dinners to flow in when you bite into this tender chicken, seasoned with fresh herbs, a potato mash and veggies. *Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Carrot
1
Baby spinach leaves
1 bag
Chicken thigh
1 packet
Milk
1 tbs
Butter
40 g
Garlic & Herb Seasoning
1 sachet
Honey
1 tsp
Italian Truffle Mayonnaise
1 packet
• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Slice carrot into thin sticks.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top, then add carrots and baby spinach leaves. Cover with a lid and steam until carrots are tender. • Transfer veggies to a bowl. Drain potatoes, then return them to saucepan. Add the milk and butter and mash until smooth. Cover to keep warm.
• While the veggies are steaming, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season with salt and pepper, then add chicken thigh, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Remove pan from heat, then add the honey, turning chicken to coat.
• Slice garlic chicken. • Divide mash and veggies between plates. Top with chicken. • Serve with Italian truffle mayonnaise. Enjoy!
2993
kJ
Energy (kJ)
42.6
g
Fat
16.5
g
of which saturates
48.5
g
Carbohydrate
22.3
g
of which sugars
35.1
g
Protein
968
mg
Sodium
