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Chicken and Cashel Blue® Cheese Sauce

Chicken and Cashel Blue® Cheese Sauce

with roasted potatoes
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Get 50% off your first box!
Calories
: 
617 kcal
Protein
: 
52g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Serving amount

60 grams

Cashel Blue® Cheese

(Contains: Milk)

1 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

500 grams

Baby Potatoes

2 unit(s)

Carrot

1 sachet(s)

Dried Thyme

320 grams

Irish Chicken Breast

1 unit(s)

Onion

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)2580 kJ
Energy (kcal)617 kcal
Fat27 g
of which saturates17.9 g
Carbohydrate46.5 g
of which sugars24.4 g
Dietary Fiber12.9 g
Protein52 g
Salt2.2 g
Potassium864.8 mg
Calcium75.8 mg
Iron0.3 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

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks and pop onto a lined baking tray. 
  • Toss with thyme, 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.
Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Halve and peel the onion, then cut each half into 3 wedges.
Cook the Carrots
3
  • Pop the carrots and onion onto a large (lined) baking tray.
  • Toss with the garlic, salt, pepper and a drizzle of oil. Spread out in a single layer.
  • Roast in the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
Pan-fry the Chicken
4
  • Meanwhile, slice through the chicken breasts to make thin steaks.
  • Place a pan over high heat with a drizzle of oil. 
  • When hot, add the chicken steaks and season with 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.
Make the Sauce
5
  • Place a pot over medium heat and pour in the creme fraiche.
  • Add the blue cheese and allow to melt and the sauce to warm through.
  • Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper. 

TIP: Not a fan of blue cheese? Don't worry, this sauce will still be delicious without!

Divide and Serve
6
  • Thinly slice the chicken breasts widthways.
  • Divide the roasted potatoes and carrots between plates.
  • Serve the chicken alongside with the blue cheese sauce drizzled over. 
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