Seared Chicken & Creamy Parsley Sauce
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Seared Chicken & Creamy Parsley Sauce

Seared Chicken & Creamy Parsley Sauce

with Sweet Potato Wedges & Garlicky Veggies

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 650kcal per serving and under 40g carbohydrates per serving.

Under 650kcal
Under 40g carbs
Easy Prep
Kid Friendly

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 clove


1 bag


1 bag

Green Veg Mix

1 packet

chicken breast

1 sachet

Nan's special seasoning

1 packet

thickened cream

(Contains Milk;)

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)2059 kJ
Fat19.6 g
of which saturates9.8 g
Carbohydrate35.2 g
of which sugars14.7 g
Dietary Fibre9.9 g
Protein42.9 g
Sodium552 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green veg mix, tossing, until just tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer veggies to a bowl. Season to taste. Cover to keep warm.


• Place your hand flat on top of 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest.


• Return pan to medium-low heat. • Cook thickened cream, parsley and any chicken resting juices, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.


• Slice the seared chicken. • Divide chicken, sweet potato wedges and garlicky veggies between plates. • Drizzle creamy parsley sauce over chicken to serve. Enjoy!