with Creamy Potato Mash and Garlic Green Beans
Ingredients: Russet potato • Chicken breasts • Green beans • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Pecans • Honey • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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Chicken Breasts
2 unit(s)
Dijon Mustard
0.5 tbsp
Honey
1 unit(s)
Russet Potato
3 unit(s)
Garlic Spread
2 tbsp
Green Beans
170 g
Pecans
28 g
Cream
56 mL
Chives
7 g
Zesty Garlic Blend
7 g
Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Peel, then 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-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, trim green beans.
- Finely chop chives.
- To a small bowl, add Dijon and honey. Stir to combine, then set aside.
- Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in the package until broken into small crumbs (or finely chop, if you prefer).
- Pat chicken dry with paper towels. Season with half the Zesty Garlic Spice Blend, salt and pepper.
- Line a baking sheet with parchment paper, then set aside.
- Heat a large non-stick pan over medium-high. When the pan is 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. (NOTE: Chicken will finish cooking in step 4.)
- Transfer chicken to the prepared baking sheet.
- Carefully top chicken with honey-Dijon mixture, then pecans.
- Roast in the middle of the oven for 9-11 min, until cooked through.**
- Meanwhile, reheat the same pan (from step 3) over medium-high.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- To the pan, add 1 tbsp (2 tbsp) butter and remaining Zesty Garlic Spice Blend. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- When potatoes are done, mash garlic spread and cream into potatoes until creamy. Stir in half the chives. Season with salt and pepper.
- Divide mash, green beans and chicken between plates.
- Sprinkle over remaining chives.
950
kcal
Calories
49
g
Fat
16
g
Saturated Fat
80
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
51
g
Protein
180
mg
Cholesterol
840
mg
Sodium
0.5
g
Trans Fat
2350
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
with Creamy Potato Mash and Garlic Green Beans
and Broccoli, Buttery Wild Rice Medley and Gravy
with Creamy Potato Mash and Garlic Green Beans
