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Quick Seared Chicken & Parsley Sauce
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Quick Seared Chicken & Parsley Sauce

Quick Seared Chicken & Parsley Sauce

with Sweet Potato Wedges & Garlicky Broccoli

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.

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

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


Serving amount


sweet potato

3 clove


1 bag


1 head


1 packet

chicken breast

1 packet

light cooking cream

(Contains Milk;)

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)2050 kJ
Fat18.8 g
of which saturates9.5 g
Carbohydrate33.6 g
of which sugars15.1 g
Protein45.9 g
Sodium562 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick 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. Chop broccoli (including 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 cooked through (when no longer pink inside), 3-6 minutes each side. In the last minute of cook time, add the remaining garlic and cook until fragrant. Transfer to a plate. • Reduce heat to low, then add light cooking cream and parsley and cook, stirring, 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!