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 all from the comfort of your own kitchen.
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.
620
kcal
Calories
27
g
Fat
10
g
Saturated Fat
48
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
46
g
Protein
155
mg
Cholesterol
1190
mg
Sodium
0.5
g
Trans Fat
1900
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Creamed Spinach Sauce and Roasted Veggies
