Chicken and Balsamic Glazed Veg
with pesto-yoghurt drizzle and garlic mash
A beautful base of creamy mashed potato is piled high with chicken and veg coated and roasted in aromatic Middle Eastern-inspired spices. A dish that will warm you from the inside out and keep you feeling satisfied for longer.
Tags:
Protein Rich
Allergens:
Sesame
•Mustard
•Sulphites
•Milk
Total Time45 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Shallot
1 unit(s)
Parsnip
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet(s)
Honey
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
30 grams
Green Pesto
75 grams
Yoghurt
(Contains Milk)
2 unit(s)
Garlic
1 unit(s)
Scallion
320 grams
Chicken Breast
1 unit(s)
Carrot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2826 kJ
Energy (kcal)675 kcal
Fat14 g
of which saturates3.2 g
Carbohydrate96.7 g
of which sugars25.5 g
Dietary Fiber0.3 g
Protein49.1 g
Cholesterol0 mg
Salt2.06 g
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
•Baking Sheet with Baking Paper
•Potato Masher
•Aluminum Foil
•Colander
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. 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 and cook until fork tender, 12-18 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 to keep warm.
2
- Meanwhile, trim the parsnip and carrot (peeling optional). Halve both lengthways then chop into roughly 1cm wide, 5cm long batons.
- Peel and quarter the shallot.
- Trim and thinly slice the scallion.
3
- Pop the carrot, parsnip and shallot onto a large (lined) baking tray.
- Toss with salt, pepper, half the Middle Eastern spice and a drizzle of oil.
- Spread out in a single layer. Roast on the top shelf of the oven until tender, 20-25 mins. Turn halfway through.
- Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose.
- Roast alongside the veg until soft, 20-25 mins.
4
- In a bowl, toss the chicken with remaining Middle Eastern spice, a drizzle of oil, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Pop onto a separate lined baking tray.
- Bake on the middle shelf of the oven until cooked, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
5
- Meanwhile, mix the yoghurt with the pesto to form a drizzle.
- Once roasted and tender, toss the veg with honey, half the balsamic glaze, and a knob of butter.
- Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of its skin and mash with a fork.
- Mix the roast garlic well with the creamy mashed potato.
6
- Arrange some garlic mash on the centre of each plate.
- Place the balsamic roasted veg on top.
- Spoon over the pesto yoghurt drizzle.
- Slice the chicken and serve alongside.
- Finish with a scattering of scallion and a drizzle of the remaining balsamic glaze.
