with Kale-Sweet Potato Mash
Allergens
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
2 tbsp
Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Thinly slice mushrooms.
- Peel, then cut onions into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop kale.
- Roughly chop parsley.
- 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. Add kale, cooking for 2-4 min, until sweet potato are fork-tender. Drain and return sweet potatoes to the same pot, off heat. Mash 1 tbsp (2 tbsp) olive oil and sweet potatoes until creamy. Season with salt and pepper.
- Pat chicken dry with paper towels. 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.**
- Heat 1 tbsp (2 tbsp) butter in the same pan (from step 3) over medium-high. When hot, add mushrooms, garlic and onions. Cook for 3-4 min, stirring occasionally, until softened.
- Reduce heat to low. Sprinkle Cream Sauce Spice Blend 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 thickens slightly.
- Remove from heat.
- Thinly slice chicken.
- Add half the parsley to mash, then stir to combine.
- Divide chicken and sweet potato mash between plates.
- Spoon creamy mushroom sauce over top of chicken and sprinkle remaining parsley over top.
720
kcal
Calories
36
g
Fat
14
g
Saturated Fat
53
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
48
g
Protein
185
mg
Cholesterol
990
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
175
mg
Calcium
3
mg
Iron
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