with Broccoli and Garlicky Roasted Potatoes
Ingredients: Russet potato • Organic chicken breast • Broccoli • Shallot • Maple syrup • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • 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 salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Maple Syrup
1 tbsp
Fig Spread
2 tbsp
Shallot
1 unit(s)
Russet Potato
2 unit(s)
Broccoli
227 g
Garlic Salt
2 g
Dijon Mustard
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Pepper
0.25 tsp
Oil
2 tbsp
Salt
0.125 tsp
Butter
2 tbsp
- Before, starting, preheat oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then mince shallot.
- Pat chicken dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil and 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 an unlined baking sheet. Roast in the middle of the oven for 10-13 min, until cooked through.**
- Carefully wipe the pan clean.
- In the same pan, melt 1 tbsp (2 tbsp) butter over medium. When the pan is hot, add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender.
- Transfer to a medium bowl, then cover to keep warm.
- Carefully wipe the pan clean.
- To the same pan, add 1 tbsp (2 tbsp) butter. Heat over medium-low for 1 min, swirling the pan until melted.
- Add shallots. Cook for 2-3 min, stirring occasionally, until softened.
- Add fig spread, half the maple syrup (use all for 4 servings), Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- Remove from heat.
- Thinly slice chicken.
- Divide roasted potatoes, broccoli and chicken between plates.
- Spoon fig-maple sauce over chicken.
750
kcal
Calories
32
g
Fat
10
g
Saturated Fat
70
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
48
g
Protein
155
mg
Cholesterol
870
mg
Sodium
0.5
g
Trans Fat
2050
mg
Potassium
125
mg
Calcium
4
mg
Iron
with Potatoes, Green Beans and Cream of Chicken Gravy
