Smart Creamy Mushroom Chicken Thighs

High Protein

Under 50g of Carbs

Under 650 Calories

with Parmesan Potatoes and Spinach Salad

35 min

Difficulty: 1/3

Canadian

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 thigh • Mushrooms • Yellow onion • Roma tomatoes • Cucumber • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Parmesan cheese (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)) (milk) • Red wine vinegar • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Aluminum Foil

Measuring Cups

Tags

High Protein

Under 50g of Carbs

Under 650 Calories

Ingredients

Chicken Thighs

270 g

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

1.5 tbsp

Sugar

0.25 tsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
Cut potatoes 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 1/2 tbsp (1 tbsp) 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 1/2 tbsp (1 tbsp) 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 1/2 tbsp (1 tbsp) 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.**

Start mushroom sauce and finish potatoes

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.