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Chicken Breast in Garlic Herb Sauce

Chicken Breast in Garlic Herb Sauce

with baby spinach and potatoes
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Get 50% off your first box!
Calories
: 
552 kcal
Protein
: 
50.5g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
  • Milk
Serving amount

120 grams

Baby Spinach

1 unit(s)

Garlic

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

110 grams

Creme Fraiche

(Contains: Milk)

500 grams

Baby Potatoes

320 grams

Irish Chicken Breast

1 sachet(s)

Garlic & Herbs

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Butter

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)2311 kJ
Energy (kcal)552 kcal
Fat26.7 g
of which saturates16 g
Carbohydrate32.6 g
of which sugars10.4 g
Dietary Fiber6.5 g
Protein50.5 g
Cholesterol7.2 mg
Salt2.4 g
Trans Fat0.1 g
Potassium768.5 mg
Calcium44 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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Cook the Potatoes
1
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks.
  • When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
  • When 1 min of cooking time remains add the spinach to the water with the potatoes to allow to wilt.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Chicken
2
  • Peel and grate the garlic (or use a garlic press).
  • Slice through the chicken breasts to make thin steaks
  • Place a pan over high heat with a drizzle of oil.
  • Season 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
  • Fry until cooked through, 3-6 mins on each side. Add the garlic and cook until fragrant, 1 min.
Simmer the Sauce
3
  • Pour in 75ml water (per 2P) along with the stock and spinach.
  • Bring to the boil and simmer until slightly reduced, 2-3 mins.
  • Stir the creme fraiche into the pan along with the garlic and herb seasoning and Italian style cheese.
  • Season to taste with pepper then remove the pan from the heat.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Garnish and Serve
4
  • Divide the spinach, potatoes and chicken between plates.
  • Spoon any sauce remaining in the pan over the top.
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