Chicken & Creamy Peppercorn Sauce
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Chicken & Creamy Peppercorn Sauce

Chicken & Creamy Peppercorn Sauce

with Potato Mash & Garlicky Veggies

Add some wow factor to your weeknight dinner by whipping up this rich and elegant peppercorn sauce. It works a treat on the seared chicken, buttery mash and garlicky sautéed veg.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Kid Friendly
Under 650kcal
Under 40g carbs
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount


sweet potato



1 bag

green beans

½ sachet

black peppercorns

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

garlic paste

1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

Not included in your delivery

olive oil

20 g



Nutritional Values

Energy (kJ)2350 kJ
Fat27.5 g
of which saturates14.9 g
Carbohydrate37.4 g
of which sugars18.7 g
Dietary Fibre9.1 g
Protein41.5 g
Sodium492 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Large Frying Pan



• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans. Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin.


• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.


• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest. • Return frying pan to medium-low heat, with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic paste, stirring, until fragrant, 30 seconds. Scrape up any bits stuck to the bottom of pan. • Add light cooking cream and chicken-style stock powder stirring to combine. Simmer until slightly reduced, 1-2 minutes. Stir in any chicken resting juices and season to taste.


• Divide chicken, mashed sweet potato and garlicky veggies between plates. • Drizzle with creamy peppercorn sauce to serve. Enjoy!