with Microwavable Dilly Potatoes
Ingredients: Russet potato • Chicken breasts • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Green onion • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Allergens
Tags
Chicken Breasts
2 unit(s)
Sweet Chili Sauce
2 tbsp
Sweet Bell Pepper
1 unit(s)
Corn Kernels
113 g
Microwaveable Potatoes
0.5 unit(s)
Green Onion
2 unit(s)
Dill-Garlic Spice Blend
4 g
Sour Cream
43 mL
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To the microwave, still in packaging, place potatoes seam-side up. Microwave for 6-7 min, until potatoes are tender.
- Meanwhile, line a baking sheet with parchment paper.
- Heat a large non-stick pan over medium-high.
- Pat chicken dry with paper towels. Sprinkle over half the Dill-Garlic Spice Blend, then season with salt and pepper.
- To a large non-stick pan, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Remove pan from heat.
- Transfer chicken to the prepared baking sheet. Roast in the middle of the oven for 7-9 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions.
- Heat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then corn and peppers. Cook for 3-4 min, until peppers are tender. Season with salt and pepper.
- Add Sweet Chili Sauce, 1 tbsp (2 tbsp) water and half the green onions. Cook for 2-3 min, until slightly thickened and glossy.
- Meanwhile, add 1 tbsp (2 tbsp) butter to a small microwaveable bowl. Melt in the microwave for 30 sec, until melted. Add remaining Dill-Garlic Spice Blend.
- Add half the potatoes (use all for 4 servings) to a medium bowl, then roughly mash. (TIP: Save leftover potatoes for another creation!)
- Add melted butter-dill mixture and remaining green onions, then season with salt and pepper. Stir to coat.
- Divide potatoes and chicken between plates.
- Top chicken with pepper corn relish.
- Dollop sour cream over potatoes.
570
kcal
Calories
21
g
Fat
8
g
Saturated Fat
52
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
45
g
Protein
155
mg
Cholesterol
570
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
