with Roasted Garlic Broccoli and Zucchini
Ingredients: Chicken breasts • Broccoli • Zucchini • Mushrooms • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • 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) • Garlic.
Allergens
Tags
Chicken Breasts
2 unit(s)
Broccoli
227 g
Zucchini
1 unit(s)
Mushrooms
113 g
Garlic, cloves
3 unit(s)
Cream
113 mL
Chicken Broth Concentrate
1 unit(s)
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Cut broccoli into bite-sized pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- To a parchment-lined baking sheet, add broccoli, zucchini, half the garlic and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets with a quarter of the garlic and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until tender. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Heat a large non-stick pan over medium-high.
- While the 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 crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to a unlined baking sheet. Roast in the top of the oven for 10-12 min, until chicken is cooked through.**
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Reduce heat to medium-low, then add remaining garlic. Cook for 30 sec, stirring often, until fragrant.
- Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook for 2-4 min, stirring often, until sauce thickens slightly.
- Remove from heat. Season with salt and pepper. Cover to keep warm.
- Thinly slice chicken.
- Divide chicken, broccoli and zucchini between plates.
- Spoon mushroom sauce over top.
640
kcal
Calories
42
g
Fat
19
g
Saturated Fat
21
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
47
g
Protein
215
mg
Cholesterol
410
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
150
mg
Calcium
2.5
mg
Iron
with Roasted Garlic Broccoli and Zucchini
with Roasted Garlic Broccoli and Zucchini
with Roasted Garlic Broccoli and Zucchini
with Roasted Garlic Broccoli and Zucchini
with Roasted Garlic Broccoli and Zucchini
with Potatoes, Green Beans and Cream of Chicken Gravy
