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Chicken Breast and Asparagus in Tarragon sauce

Chicken Breast and Asparagus in Tarragon sauce

with baby potatoes and courgette
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
419 kcal
Protein
: 
47.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
Serving amount

100 grams

Asparagus

500 grams

Baby Potatoes

1 unit(s)

Garlic

1 unit(s)

Shallot

1 sachet(s)

Paprika

(Contains: Mustard)

1 unit(s)

Courgette

65 grams

Creme Fraiche

(Contains: Milk)

5 grams

Tarragon

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)1752 kJ
Energy (kcal)419 kcal
Fat12.5 g
of which saturates7.1 g
Carbohydrate34.3 g
of which sugars14.3 g
Dietary Fiber7.8 g
Protein47.4 g
Salt1.7 g
Potassium1284.9 mg
Calcium112.8 mg
Iron1.6 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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
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, paprika, 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.
Bake the Chicken
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. Trim and discard the tough ends of the asparagus. Peel and grate the garlic (or use a garlic press).
  • Toss the asparagus 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.

Make the Sauce
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. 
Dish Up
4
  • Divide the potatoes, chicken and roasted veg between plates.
  • Top with the tarragon sauce.
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