Nutritionist's Pick: Roasted Chicken with Creamy Balsamic Mushrooms
and Kale-Sweet Potato Mash- Sulphites
- Mustard
- Milk
- Wheat
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Gluten
- Sulphites
- Peanuts
Ingredients: Chicken breasts • Sweet potato • Mushrooms • Yellow onion • Kale • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Parsley • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Mushrooms
1 unit(s)
Yellow Onion
56 g
Kale, chopped
1 tbsp
Balsamic Vinegar
(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)
2 unit(s)
Garlic, cloves
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
2 unit(s)
Sweet Potato
7 g
Parsley
56 mL
Cream
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
Not included in your delivery
3 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Peel, then cut sweet potatoes into 1-inch pieces. To a large pot, add potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer, uncovered, for 8 min, then add kale. Cook for 2-4 min, until sweet potatoes are fork-tender. Drain and return to the same pot, off heat. Mash 1 tbsp (2 tbsp) olive oil into kale and sweet potatoes, until creamy. Season with salt and pepper.
- Thinly slice mushrooms.
- Peel, then cut onions into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop kale.
- Roughly chop parsley.
- Pat chicken dry with paper towels, then season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- In the same pan from step 3, heat 1 tbsp (2 tbsp) butter over medium-high. When hot, add mushrooms, garlic and onions. Cook for 4-5 min, stirring occasionally, until softened.
- Reduce heat to low. Sprinkle Cream Sauce Spice Blend over top and cook for 1 min, stirring frequently, until fragrant.
- Add cream, cream cheese, balsamic vinegar, mustard and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring frequently, until sauce thickens slightly.
- Remove from heat.
- Thinly slice chicken.
- Add half the parsley to kale-sweet potato mash, then stir to combine. Season with salt and pepper.
- Divide chicken and kale-sweet potato mash between plates.
- Spoon creamy mushrooms over top of chicken and sprinkle remaining parsley over top.
