with Creamy Potato Mash and Garlic Green Beans
Ingredients: Russet potato • Chicken thighs • 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 Thighs
270 g
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.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
920
kcal
Calories
50
g
Fat
16
g
Saturated Fat
80
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
40
g
Protein
185
mg
Cholesterol
900
mg
Sodium
0.5
g
Trans Fat
2100
mg
Potassium
125
mg
Calcium
5.5
mg
Iron
and Broccoli, Buttery Wild Rice Medley and Gravy
with Creamy Potato Mash and Garlic Green Beans
