Chicken in Garlic Parsley Butter
with tender broccoli and mashed sweet potato4.5(12)
Calories
:
561 kcalProtein
:
49.3g proteinTotal
:
40 minutesDifficulty
:
MediumProtein Rich
Calorie Smart
Allergens:
- Sulphites
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Broccoli
1 unit(s)
Garlic
5 grams
Parsley
½ sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Beef Stock
1 unit(s)
Shallot
320 grams
Irish Chicken Breast
2 unit(s)
Sweet Potato
Not included in your delivery
½ tbsp
Flour
2 tbsp
Butter
to taste
Water
to taste
Oil
to taste
Salt
to taste
Butter
(Contains: Milk)
to taste
Milk (Optional)
to taste
Pepper
Nutrition Values
Energy (kJ)2349 kJ
Energy (kcal)561 kcal
Fat17.1 g
of which saturates8.8 g
Carbohydrate62 g
of which sugars18 g
Dietary Fiber5.1 g
Protein49.3 g
Salt5.6 g
Trans Fat0.9 g
Potassium1421.3 mg
Calcium125.5 mg
Iron3.5 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
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional). When boiling, add the potatoes and cook until fork tender, 15-20 mins.
- Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
- Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Season the chicken with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging
3
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Add the broccoli to a lined baking tray, drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer and roast on the middle shelf of the oven until tender, 10-15 mins.
4
- Slice chicken breasts to make thin steaks, then place a pan over high heat with a drizzle of oil.
- Once hot, fry the chicken, 3-6 mins each side.
- Remove from the pan and set aside to rest. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Return the pan to medium-high heat with a drizzle of oil.
5
- Add the shallot to the pan and cook until softened, 4-5 mins. Add the garlic and cook for 30 secs.
- Add half a vinegar sachet (per 2P) and allow to evaporate. Add 1 tsp flour (per 2P) and mix well.
- Stir in 100ml water (per 2P) and the stock.
- Bring to the boil, lower the heat and simmer for 1-2 mins.
- Stir through parsley and 2 tbsp butter (per 2P). Simmer until thickened, 2-3 mins. Season to taste with salt and pepper.
6
- Divide the creamy mashed potato between plates.
- Serve the roast broccoli alongside.
- Slice the chicken and plate next to the veg.
- Finish with the garlic parsley butter sauce.
