with Parmesan Potatoes and Spinach Salad
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: Yellow potato • Chicken breast • Mushrooms • Yellow onion • Roma tomato • Cucumber • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Red wine vinegar • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).
Allergens
Tags
Chicken Breasts
2 unit(s)
Yellow Potato
350 g
Mushrooms
113 g
Yellow Onion
1 unit(s)
Cream
56 mL
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
56 g
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Red Wine Vinegar
0.5 tbsp
Cream Sauce Spice Blend
5 g
Oil
1 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then into 1/4-inch-thick rounds. (NOTE: If you don't like potato skins, peel before slicing.)
- Peel, then cut onion into 1/2-inch-thick slices.
- To a parchment-lined baking sheet, add potatoes, onions and 1 tsp (2 tsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 18-22 min, flipping halfway through, until tender and lightly golden.
- Meanwhile, thinly slice cucumber.
- Thinly slice mushrooms.
- Cut tomato into 1/4-inch pieces.
- To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tsp (1 tsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing.)
- Heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tsp (2 tsp) oil, then chicken. Pan-fry for 2-3 min per side, until golden, then transfer chicken to an unlined baking sheet. Reserve fat in the pan.
- Roast chicken in the middle of the oven for 10-12 min, until cooked through.**
- When chicken is cooked, transfer to a plate. Loosely cover with foil and set aside to rest for 4-5 min.
- Reheat the pan with reserved fat over medium. When hot, add mushrooms and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 3-4 min, stirring often, until softened.
- While mushrooms cook, carefully nestle roasted potatoes and onions together. Sprinkle Parmesan over top. Roast in the middle of the oven for 3-5 min, until melted.
- Sprinkle half the Cream Sauce Spice Blend (use all for 4 servings) over mushrooms. Stir to coat. Add cream, 1/4 cup (1/2 cup) water and any chicken juices from the plate. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper.
- To the bowl with dressing, add spinach, cucumber and tomatoes.Toss to coat.
- Thinly slice chicken.
- Divide potatoes, salad and chicken between plates.
- Spoon mushroom sauce over top of chicken.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 10-12 min.**
610
kcal
Calories
25
g
Fat
10
g
Saturated Fat
46
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
50
g
Protein
170
mg
Cholesterol
810
mg
Sodium
0.4
g
Trans Fat
1950
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
with Potatoes, Green Beans and Cream of Chicken Gravy
