Chicken and Broccoli in Tarragon Sauce
with baby potatoes and courgetteCalories
:
453 kcalProtein
:
51.5g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Family Friendly
Protein Rich
Allergens:
- Milk
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
500 grams
Baby Potatoes
1 unit(s)
Garlic
1 unit(s)
Shallot
1 unit(s)
Courgette
65 grams
Creme Fraiche
(Contains: Milk)
5 grams
Tarragon
320 grams
Irish Chicken Breast
250 grams
Broccoli
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1896 kJ
Energy (kcal)453 kcal
Fat13.2 g
of which saturates7.2 g
Carbohydrate37.8 g
of which sugars15.8 g
Dietary Fiber11.8 g
Protein51.5 g
Salt5.1 g
Trans Fat0.9 g
Potassium1661.1 mg
Calcium147 mg
Iron2.6 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 your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes, quartering any larger pieces.
- Pop the potatoes onto a lined baking tray. Toss with oil, Central American spice mix, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- On a separate lined baking tray, season the chicken with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Bake in the oven, 25-30 mins.
- Trim the courgette and slice into 1cm rounds. Chop the broccoli into smaller florets. Peel and grate the garlic (or use a garlic press).
- Toss the broccoli and courgette with oil and garlic and add to the tray beside the chicken.
- Add to the tray for the final 10-15 mins.
TIP: Use two baking trays if necessary.
3
- Halve, peel and chop the shallot into small pieces.
- Pick the tarragon leaves and finely chop.
- Place a small pot over medium-high heat with a drizzle of oil.
- Cook the shallot until softened, 3-4 mins.
- Add the creme fraiche, tarragon and a splash of water to the pot. Season with salt and pepper and stir to combine for 2-3 mins.
4
- Divide the potatoes, chicken and roasted veg between plates.
- Top with the tarragon sauce.
