Chicken Breast and Hollandaise Sauce
with carrot, peas and roasted potatoesCalories
:
627 kcalProtein
:
47.8g proteinTotal
:
30 minutesDifficulty
:
EasyFamily Friendly
Protein Rich
Calorie Smart
Allergens:
- Egg
- Milk
- Cereals containing gluten
- Wheat
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
100 grams
Hollandaise Sauce
(Contains: Egg, Milk)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Garlic
120 grams
Peas
2 unit(s)
Paprika
(Contains: Mustard)
2 unit(s)
Carrot
500 grams
Baby Potatoes
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2625 kJ
Energy (kcal)627 kcal
Fat28.4 g
of which saturates10.5 g
Carbohydrate50.2 g
of which sugars25 g
Dietary Fiber12.5 g
Protein47.8 g
Salt3.2 g
Potassium768.5 mg
Calcium44.4 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
•Pan with Lid
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop onto a lined baking tray.
- Toss with half the paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Peel and grate the garlic (or use a garlic press).
- Pop the carrots onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Bake on the middle shelf until tender, 20-25 mins. Turn halfway through.
3
- Drizzle the chicken with oil and season with remaining paprika, 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.
- Lay the chicken next to the carrot and roast in the oven until cooked through, 25-30 mins.
4
- Meanwhile, place a small pot over medium-high heat with a drizzle of oil.
- Add the peas and garlic. Fry for 3-5 mins and season to taste with salt and pepper.
- Remove from the pot and cover to keep warm.
5
- Return the pot to a medium heat and pour in the hollandaise.
- Gently warm through. Season to taste with salt, pepper and sugar.
6
- When everything is ready, share the chicken between plates.
- Serve the veg and potatoes alongside.
- Drizzle the sauce over the chicken to finish and scatter over the crispy onion.
