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Double Chicken & Creamy Chive Sauce
Double Chicken & Creamy Chive Sauce

Double Chicken & Creamy Chive Sauce

with Sweet Potato Wedges & Garlicky Veg

With their delicate onion flavour and pop of vibrant green, chives make this creamy sauce sing. 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.

Tags:
Kid Friendly
•Not Suitable for Coeliacs
•Naturally Gluten-Free
Allergens:
Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

zucchini

1

carrot

1 clove

garlic

1 bag

chives

2 packet

chicken breast

1 packet

light thickened cream

1 sachet

chicken-style stock powder

Not included in your delivery

olive oil

Nutritional Values

per serving
Energy (kJ)3105 kJ
Fat33.5 g
of which saturates15.5 g
Carbohydrate39.4 g
of which sugars21.5 g
Protein68 g
Sodium528 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2
2

While the wedges are roasting, thinly slice the zucchini into half-moons. Thinly slice the carrot into half-moons. Finely chop the garlic. Finely chop the chives.

3
3

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Repeat with the remaining chicken, then 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, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

TIP: Cook in batches for the best results!

4
4

Return the frying pan to a medium-high heat, with another drizzle of olive oil, if needed. Add the zucchini and carrot. Season, then cook, stirring, until just tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.

5
5

Return the frying pan to a medium-low heat. Add the light thickened cream, chives and chicken-style stock powder. Cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.

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

6
6

Slice the chicken, then divide between plates along with the sweet potato wedges and garlicky veg. Drizzle the creamy chive sauce over the chicken to serve.

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