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Chicken Breast and Stuffing with Guinness® Gravy

Chicken Breast and Stuffing with Guinness® Gravy

and roasted carrot and parsnips

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Get 50% off your first box!

Calories

:

490 kcal

Protein

:

46.9g protein

Total

:

40 minutes

Difficulty

:

Easy

Protein Rich

Family Friendly

Calorie Smart

High Veggie

Allergens:

Cereals containing gluten
Wheat
Celery
Barley
Soya

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

320 grams

Irish Chicken Breast

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Onion

10 grams

Sage

2 unit(s)

Carrot

1 unit(s)

Parsnip

1 sachet(s)

Demi-Glace

(Contains: Celery)

150 grams

Green Beans

40 grams

Guinness® Paste

(Contains: Barley, Cereals containing gluten, Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Flour

Nutrition Values

Energy (kJ)2050 kJ

Energy (kcal)490 kcal

Fat6.8 g

of which saturates3.7 g

Carbohydrate66.3 g

of which sugars25.6 g

Dietary Fiber14.6 g

Protein46.9 g

Salt3.6 g

Potassium670.8 mg

Calcium101.8 mg

Iron1.5 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

•Baking Sheet with Baking Paper

Cooking steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Pick the sage leaves and finely chop. Discard the stalks.
Trim the parsnips and carrots then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.

Start Cooking

2

Pop the chicken, parsnips and 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.
When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

Make the Gravy

3

Meanwhile, place a small pot over medium-high heat with a drizzle of oil.
Once hot, add the onion and cook for 3-4 mins. Add the breadcrumbs and sage and cook until fragrant, 1-2 mins. Season to taste with salt and pepper.
Place a small pot over high heat with a drizzle of oil.
Add the demi-glace, Guinness® stock paste, a knob of butter and 200ml water (per 2P). Bring to the boil for 1-2 mins.

Divide and Serve

4

Divide the roasted chicken and veg between plates.
Serve the stuffing alongside.
Top with the gravy.

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