with Steamed Veggies and Smashed Potatoes
Ingredients: Red potato • Chicken breast • Carrots • Green peas • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Chives • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Applewood Smoke Spice
7 g
Chicken Broth Concentrate
2 unit(s)
Cream Sauce Spice Blend
10 g
Red Potato
350 g
Green Peas
113 g
Garlic Salt
4 g
Carrot
1 unit(s)
Chives
7 g
Oil
1 tsp
Salt
0.125 tsp
Butter
3 tbsp
Milk
0.25 cup
Pepper
0.25 tsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Pat chicken dry with paper towel.
- Season with half the Applewood Smoke Spice, salt and pepper. Toss to coat.
- Arrange chicken on a parchment-lined baking sheet.
- Drizzle 1 tsp (2 tsp) oil over chicken.
- Roast in the bottom of the oven for 14-16 min, until chicken is cooked through.**
- Meanwhile, cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to (cover by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then cut carrot into 1/4-inch half-moons.
- Heat a large non-stick pan over medium.
- When hot, add carrots, peas and 1/4 cup (1/2 cup) water. Cook for 5-6 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until butter melts.
- Transfer veggies to a medium bowl and season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine. Cover to keep warm.
- Once chicken is roasted, transfer to a plate and cover to keep warm.
- Heat the same pan over medium.
- To another medium bowl, add 1/3 cup (2/3 cup) water and Cream Sauce Spice Blend. Whisk to combine.
- To the pan, add cream sauce mixture, broth concentrate, the remaining Applewood Smoke Spice, and any drippings from the baking sheet. Bring to a boil.
- Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Remove from heat.
- Season with salt and pepper.
- Thinly slice chives.
- Roughly mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with remaining garlic salt and pepper.
- Stir in half the chives.
- Thinly slice chicken, if you like.
- Divide smashed potatoes and veggies between plates. Top with chicken.
- Sprinkle remaining chives over veggies.
- Pour gravy over chicken.
650
kcal
Calories
27
g
Fat
13
g
Saturated Fat
53
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
48
g
Protein
175
mg
Cholesterol
1790
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
with Steamed Veggies and Smashed Potatoes
with Steamed Veggies and Smashed Potatoes
with Steamed Veggies and Smashed Potatoes
with Steamed Veggies and Smashed Potatoes
