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Seared Chicken & Butter Sage Sauce
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Seared Chicken & Butter Sage Sauce

Seared Chicken & Butter Sage Sauce

with Sweet Potato Chunks & Sautéed Veggies

If the buttery sage sauce alone doesn't make you want to immediately whip this number up, then the seared chicken steak and sweet potato chunks are sure to win you over. It's just that good.

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

Tags:
Kid Friendly
Under 650kcal
Under 40g carbs
Allergens:
Almond

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
DifficultyEasy

Ingredients

Serving amount

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

green beans

1 bag

sage

½

lemon

2 clove

garlic

1 packet

chicken breast

2

sweet potato

1

leek

1 sachet

Nan's special seasoning

1 bag

baby spinach leaves

Not included in your delivery

olive oil

40 g

butter

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Nutritional Values

Energy (kJ)2375 kJ
Fat25.6 g
of which saturates13 g
Carbohydrate38.6 g
of which sugars17.8 g
Dietary Fibre15.2 g
Protein43.4 g
Sodium691 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-size chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• Meanwhile, thinly slice leek. Trim and halve green beans. Pick and thinly slice sage. Zest lemon to get a pinch and slice into wedges. Finely chop garlic. • 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 and a drizzle of olive oil. Add chicken steaks, then turn to coat.

3
3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add leek and green beans, and cook until tender, 4-5 minutes. • Add baby spinach and stir until wilted. Season then transfer to a bowl. Cover to keep warm.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add chicken steaks and cook until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5
5

• Return frying pan to a medium heat with the butter and cook until beginning to brown, 1-2 minutes. • Add garlic and sage and cook until fragrant, 1 minute. • Remove pan from heat and add a squeeze of lemon juice, the zest and any resting juices from the pork.

6
6

• Slice chicken. • Divide seared chicken steak, sweet potato chunks and sautéed veggies between plates. • Pour butter sage sauce over chicken and veggies. • Garnish with flaked almonds. Serve with remaining lemon wedges. Enjoy!