Easy Seared Chicken & Parsley Sauce

Name: Easy Seared Chicken & Parsley Sauce with Sweet Potato Wedges & Garlicky Broccoli
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 330 g Chicken Breast; 1 packet Light Cooking Cream; 3 Garlic; 1 Broccoli; 1 packet Parsley; 2 Sweet Potato; 1 sachet Nan's Special Seasoning; 1 drizzle olive oil

with Sweet Potato Wedges & Garlicky Broccoli

Get up to $200 off!

Once you try our recipe for creamy parsley 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 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Under 30g carbs

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

330 g

Chicken Breast

1 packet

Light Cooking Cream

Garlic

Broccoli

1 packet

Parsley

Sweet Potato

1 sachet

Nan's Special Seasoning

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories436 kcal

Energy (kJ)1820 kJ

Fat20.5 g

of which saturates9.3 g

Carbohydrate17.3 g

of which sugars8.3 g

Dietary Fibre7.9 g

Protein45.2 g

Sodium422 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Roughly chop parsley leaves. Chop broccoli (including the stalk!) into small florets. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken breast, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli, tossing, until tender, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer broccoli to a bowl. Season to taste. Cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, in batches, until browned and cooked through (when no longer pink inside), 3-6 minutes per side. • In the last minute of cook time, add the remaining garlic and cook, stirring, until fragrant. • Reduce heat to low, then stir in light cooking cream and parsley until slightly thickened, 1-2 minutes. Season with pepper.

• Slice seared chicken. • Divide chicken, sweet potato wedges and garlicky broccoli between plates. • Top chicken with creamy parsley sauce to serve. Enjoy!