and Kale-Sweet Potato Mash
Ingredients: Chicken breasts • Sweet potato • Mushrooms • Yellow onion • Kale • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Parsley • Garlic.
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Tags
Chicken Breasts
2 unit(s)
Mushrooms
113 g
Yellow Onion
1 unit(s)
Kale, chopped
56 g
Balsamic Vinegar
1 tbsp
Garlic, cloves
2 unit(s)
Dijon Mustard
0.5 tbsp
Sweet Potato
2 unit(s)
Parsley
7 g
Cream
56 mL
Cream Cheese
1 unit(s)
Cream Sauce Spice Blend
10 g
Oil
3 tbsp
Butter
1 tbsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Peel, then cut sweet potatoes into 1-inch pieces. To a large pot, add potatoes, 1 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-high. Simmer, uncovered, for 8 min, then add kale. Cook for 2-4 min, until sweet potatoes are fork-tender. Drain and return to the same pot, off heat. Mash 1 tbsp (2 tbsp) olive oil into kale and sweet potatoes, until creamy. Season with salt and pepper.
- Thinly slice mushrooms.
- Peel, then cut onions into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop kale.
- Roughly chop parsley.
- Pat chicken dry with paper towels, then season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- In the same pan from step 3, heat 1 tbsp (2 tbsp) butter over medium-high. When hot, add mushrooms, garlic and onions. Cook for 4-5 min, stirring occasionally, until softened.
- Reduce heat to low. Sprinkle Cream Sauce Spice Blend over top and cook for 1 min, stirring frequently, until fragrant.
- Add cream, cream cheese, balsamic vinegar, mustard and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring frequently, until sauce thickens slightly.
- Remove from heat.
- Thinly slice chicken.
- Add half the parsley to kale-sweet potato mash, then stir to combine. Season with salt and pepper.
- Divide chicken and kale-sweet potato mash between plates.
- Spoon creamy mushrooms over top of chicken and sprinkle remaining parsley over top.
810
kcal
Calories
45
g
Fat
16
g
Saturated Fat
54
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
48
g
Protein
190
mg
Cholesterol
740
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
175
mg
Calcium
3
mg
Iron
and Kale-Sweet Potato Mash
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