Chicken Breast and Creamy Mash
with tossed salad0.0(0)
Calories
:
668 kcalProtein
:
47.7g proteinDifficulty
:
EasyFamily Friendly
Allergens:
- Mustard
- Egg
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
30 grams
Olives
600 grams
Potatoes
120 grams
Salad Leaves
2 unit(s)
Garlic
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Cucumber
Not included in your delivery
3 tbsp
Flour
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2797 kJ
Energy (kcal)668 kcal
Fat22.2 g
of which saturates3.7 g
Carbohydrate73.7 g
of which sugars6.2 g
Dietary Fiber9.7 g
Protein47.7 g
Salt3.5 g
Potassium1154.9 mg
Calcium56.8 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Colander
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water. Cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, trim the salad leaves, then chop or tear into bite-sized pieces.
- Halve the trim the cucumber and roughly chop. Slice horizontally through the chicken to make thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Peel and grate the garlic (or use a garlic press). Roughly chop the olives.
- Just before serving, toss the cucumber and salad leaves with half the aioli.
- Place a pan over medium-high heat with a knob of butter. Add the garlic and olives and fry for 1-2 mins. Remove from the pan and set aside.
3
- Return the pan to medium heat with enough oil to cover the bottom.
- Make a batter by mixing 3 tbsp flour (per 2P) and 50ml water (per 2P) until smooth.
- Season the chicken with paprika, salt and pepper.
- Once the oil is hot, carefully dip the chicken in the batter and fry in the oil until the coating is golden brown, 3-6 mins on each side.
- Remove from the pan and drain on a kitchen paper-lined plate.
4
- Divide the mash, salad and chicken between plates.
- Serve any remaining aioli on the side for dipping.
- Sprinkle adult plates with the olive and garlic garnish (if you like, you can leave this off for kids).
