with Creamed Spinach Sauce and Roasted Veggies
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken breast • Yellow potato • Carrots • Spinach • Yellow onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Yellow Potato
300 g
Baby Spinach
113 g
Yellow Onion
1 unit(s)
Carrot
1 unit(s)
Cream Sauce Spice Blend
10 g
Chicken Stock Powder
7.5 g
Cream Cheese
1 unit(s)
Salt
0.125 tsp
Butter
1 tbsp
Oil
1.5 tbsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then slice carrot into 1/8-inch rounds.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- Peel, then cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.
- To an unlined baking sheet, add carrots, potatoes, sliced onions, half the stock powder and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Roast in the bottom of the oven for 20-24 min, stirring halfway through, until tender and golden.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook chicken for 1-2 min per side, until golden. Transfer to a parchment-lined baking sheet.
- Roast in the top of the oven for 10-14 min, until cooked through.**
- When chicken and veggies are nearly done, reheat the same pan over medium.
- While the pan heats, roughly chop spinach.
- When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook for 2-3 min, stirring often to remove any browned bits from the pan, until onions are golden and begin to soften.
- Sprinkle Cream Sauce Spice Blend over onions. Stir to coat.
- Add spinach, cream cheese, remaining stock powder, 1/4 tsp (1/2 tsp) sugar, 1/2 cup (3/4 cup) water and any chicken juices from baking sheet.
- Cook for 1-3 min, stirring often, until spinach wilts and sauce is smooth and thickens slightly.
- Thinly slice chicken.
- Divide chicken and veggies between plates
- Spoon some of the spinach sauce over chicken, with remaining sauce served on the side.
610
kcal
Calories
25
g
Fat
9
g
Saturated Fat
49
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
46
g
Protein
150
mg
Cholesterol
1310
mg
Sodium
0.4
g
Trans Fat
1950
mg
Potassium
150
mg
Calcium
4
mg
Iron
with Creamed Spinach Sauce and Roasted Veggies
with Potatoes, Green Beans and Cream of Chicken Gravy
