with Creamed Spinach Sauce and Roasted Veggies
This flavour-packed chicken dinner is the stuff mealtime dreams are made of. Hearty roasted veggies come alongside juicy chicken breast topped with a generous creamed spinach-inspired sauce. It's giving chophouse vibes from the comfort of your own kitchen. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken breast • Yellow potato • Carrots • Spinach • Yellow onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (sugars (corn syrup solids, dextrose, sugar), salt, chicken fat, corn starch, hydrolyzed vegetable proteins (corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Yellow Potato
300 g
Baby Spinach
113 g
Yellow Onion
1 unit(s)
Carrot
1 unit(s)
Cream Sauce Spice Blend
1 tbsp
Cream Cheese
1 unit(s)
Chicken Stock Powder
1 tbsp
Salt
0.125 tsp
Unsalted Butter
1 tbsp
Oil
1.5 tbsp
Pepper
0.125 tsp
- Peel, then slice carrot into 1/8-inch rounds.
- Cut potato into 1/2-inch pieces.
- Peel and cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.
- Add carrot, potato, sliced onions, half the stock powder and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway until tender and golden-brown, 20-24 min.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook chicken until golden, 1-2 min per side. Transfer to a parchment-lined baking sheet.
- Bake in the top of the oven until cooked through, 10-14 min.**
- When chicken and veggies are nearly done, reheat the same pan over medium.
- While pan heats, roughly chop spinach.
- When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook, stirring often to remove any browned bits from the pan, until unions are golden-brown and begin to soften, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over onions. Stir to coat.
- Add spinach, cream cheese, remaining stock powder, 1/4 tsp (1/2 tsp) sugar, 1/2 cup (3/4 cup) water and any chicken juices from baking sheet.
- Cook, stirring often until spinach wilts and sauce is smooth and thickens slightly, 1-3 min.
- Thinly slice chicken.
- Divide chicken and veggies between plates
- Spoon some of the spinach sauce over chicken, with remaining sauce on the side.
580
kcal
Calories
24
g
Fat
8
g
Saturated Fat
47
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
45
g
Protein
145
mg
Cholesterol
1270
mg
Sodium
0.4
g
Trans Fat
1900
mg
Potassium
150
mg
Calcium
4
mg
Iron
with Creamed Spinach Sauce and Roasted Veggies
