Chicken & Creamy Garlic Sauce
with Wedges & Sautéed Veggies
- Milk
Once you try our recipe for creamy garlic sauce, you'll want to pour it on everything - starting with perfectly seared chicken breast, which we've teamed with the best kind of veggies for a meal that will have everyone wiping their plates clean. *This recipe is under 650kcal per serving.* *The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Ingredients
2
potato
1
zucchini
1
carrot
3 clove
garlic
1 packet
chicken breast
1 packet
light cooking cream
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
While the wedges are baking, thinly slice the zucchini into half-moons. Thinly slice the carrot into half-moons. Finely chop the garlic.
Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.
TIP: If your pan is getting crowded, cook the chicken in batches for the best results!
TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the zucchini and carrot, tossing, until just tender, 4 minutes. Season, then add 1/3 of the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and cover to keep warm.
Return the frying pan to a low-medium heat. Cook the remaining garlic until fragrant, 1 minute. Add the light cooking cream (and any chicken resting juices!) and cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.
TIP: Adding any chicken resting juices to the sauce provides extra flavour!
Slice the chicken. Divide the chicken, wedges and sautéed veggies between plates. Drizzle the creamy garlic sauce over the chicken to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy garlic sauce, though some found it bland and suggested adding stock or herbs for more flavour.
- Ease of prep: Customers praised how quick and simple this meal was to prepare, with clear instructions for easy cooking.
- Suggestions: Several recommended seasoning the chicken and vegetables more, or trying different veggie combinations like broccoli instead of zucchini.
- Leftovers: Some noted it reheated well for lunch the next day, while others felt portions were too small for leftovers.
- Texture: A few mentioned the chicken could be dry; some preferred using thigh meat for more tenderness.
