Chicken & Cream Sauce
with Roasted Sweet Potato & Garlicky Veggies
With their delicate onion flavour and vibrant colour, parsley really make this sauce sing! Slather it on juicy seared chicken breasts, serve with roasted sweet potatoes and crisp sautéed veggies, and you have a weeknight winner without the carb overload.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
sweet potato
1 bag
kale
1
carrot
½ clove
garlic
1 bag
parsley
1 packet
chicken breast
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
chicken-style stock powder
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
While the sweet potato is roasting, thinly slice the carrot into rounds. Tear the kale leaves from the stem, then roughly chop the leaves. Finely chop garlic (see ingredients).
Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
Return frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot, tossing, until tender, 5-6 minutes. Add the garlic and kale and cook until fragrant and softened, 1 minute. Transfer to a plate.
Return the frying pan to a medium-low heat. Add the light cooking cream, chicken-style stock powder and any chicken resting juices. Cook, scraping up any chicken bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.
TIP: If you'd prefer a thinner sauce, add more water, 1 tsp at a time, until desired consistency is reached.
Roughly chop the parsley. Slice the chicken. Divide the chicken, roast sweet potato and garlicky veggies between plates. Drizzle the cream sauce over the chicken. Garnish with the parsley to serve.
