HelloFresh
topBanner
Chicken & Creamy Chive Sauce

Chicken & Creamy Chive Sauce

with Sweet Potato Wedges & Garlic Veggies

Customer Favourite
Read more

With their delicate onion flavour and vibrant colour, chives make a sauce sing! This creamy chive sauce for seared chicken breast is packed with flavour, and with roasted potato wedges and garlicky greens on the side it makes a meal that everyone will love!

Tags:Naturally Gluten-FreeNot Suitable for CoeliacsLow Calorie
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

sweet potato

1 bag

green beans

1 unit

carrot

1 clove

garlic

1 bunch

chives

1 packet

chicken breast

1 packet

light cooking cream

(ContainsMilk)

½ cube

chicken stock

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2293 kJ
Fat25.5 g
of which saturates13.2 g
Carbohydrate39.1 g
of which sugars21 g
Dietary Fiber0 g
Protein39.6 g
Cholesterol0 mg
Sodium419 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time. TIP: Spread across two trays if it can't fit in a single layer!

2

While the wedges are roasting, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Finely chop the chives.

3

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken on both sides with salt and pepper and cook 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 in batches for the best results!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot, season with salt and pepper and cook, stirring, until just tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.

5

Return the frying pan to a medium-low heat and add the light cooking cream, chives and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.

TIP: Add any resting juices from the chicken to the sauce for extra flavour!

6

Thinly slice the chicken, then divide between plates along with the sweet potato wedges and garlic veggies. Drizzle the creamy chive sauce over the chicken.