Garlic Double Chicken and Roasted Romanesco
with baby potatoes and Italian style cheeseCalories
:
680 kcalProtein
:
93g proteinTotal
:
35 minutesDifficulty
:
EasyProtein Rich
Allergens:
- Milk
- Celery
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
640 grams
Irish Chicken Breast
1 sachet(s)
Garlic & Herbs
500 grams
Baby Potatoes
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Demi-Glace
(Contains: Celery)
1 sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Garlic
5 grams
Parsley
600 grams
Romanesco
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2846 kJ
Energy (kcal)680 kcal
Fat12.3 g
of which saturates4.7 g
Carbohydrate46.5 g
of which sugars17.1 g
Dietary Fiber14.8 g
Protein93 g
Cholesterol7.2 mg
Salt2.8 g
Trans Fat0.1 g
Potassium1627.5 mg
Calcium121 mg
Iron0.2 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
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces.
- Cut the head of the romanesco into florets and dice the stem.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
2
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with 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.
3
- Meanwhile, toss the Romanesco with garlic, salt, pepper and a drizzle of oil.
- Once the potatoes have been in the oven for 15-20 mins, transfer the romanesco to a lined baking tray.
- Roast for 5-10 mins, sprinkle over the grated Italian cheese and return to the oven for the final 5 mins.
4
- Place your hand flat on top of the chicken and slice through horizontally to make thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken and season with garlic herb mix, salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Once cooked, remove from pan and cover to keep warm.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
5
- Return the pan to medium-high heat.
- Once hot, add the demi-glace, mustard and a splash of water.
- Cook until slightly reduced, 2-3 mins. Season to taste with salt and pepper.
- Stir through half the chopped parsley.
6
- Divide the roasted potatoes and cheesy broccoli between plates.
- Serve the garlic chicken alongside.
- Spoon over the sauce or serve on the side for dipping.
- To finish, scatter over the remaining parsley.
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