Balsamic-Cranberry Chicken Breast
with Mixed Potato Mash and Buttery Veggies- Sulphites
- Milk
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
Comfort and flavour come to your life with this dinner-time meal. Buttery mixed potato mash and pan-sauteed veggies serve as the bed for a cranberry and balsamic glazed chicken breasts, proving that wholesome and delicious doesn't have to be complicated! Ingredients: Sweet potato • Chicken breast • Russet potato • Carrots • Green beans • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Sweet Potato
1 unit(s)
Russet Potato
1 unit(s)
Carrot
170 g
Green Beans
2 tbsp
Cranberry Spread
(Contains: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts, May contain traces of allergens)
1 tbsp
Balsamic Vinegar
(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
½ tbsp
Oil*
3 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 425˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 minutes per side, until golden. Transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 12-14 min, until golden and cooked through.**
- Meanwhile, remove any brown spots from russet and sweet potatoes, then peel and cut potatoes into 1-inch pieces.
- To a large pot, add russet and sweet potatoes, 2 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 10-12 min, until fork-tender.
- While potatoes cook, trim green beans.
- Peel, then cut carrot into 1/4-inch rounds.
- Once chicken has roasted for 10 mins, reheat the same pan (from step 1) over medium-high.
- When hot, add carrots and 1/3 cup water (same for 4 servings). Season with salt and pepper. Cook for 2-3 min, stirring often, until carrots begin to soften.
- Add green beans and 1 tbsp (2 tbsp) butter. Cook for 3-5 min, stirring often, until veggies are tender-crisp and liquid has absorbed.
- Transfer veggies to a plate and over to keep warm. Wipe out the pan.
- Drain and return potatoes to the same pot, off heat.
- Mash remaining garlic salt and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with pepper. Cover and keep warm.
- Reheat the same pan (from step 3) over medium.
- Add vinegar, cranberry spread, broth concentrate, 1/2 tsp (1tsp) sugar and 1 tbsp (2 tbsp) water. Cook for 1-2 min, stirring often, until warmed through.
- Thinly slice chicken.
- Divide mash, veggies and chicken between plates.
- Spoon pan sauce over chicken.
If you've opted to get chicken breasts, sear for 1-2 min per side, then decrease the roast time to 12-14 min.**
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers found this dish tasty and very flavourful, with many enjoying it enough to make it again.
- Ease of prep: Some reviewers suggested using yellow potatoes instead of sweet potatoes for a variation on the mash.
- Suggestions: Consider cooking the vegetables longer than instructed to ensure they're tender and not undercooked.
- Sauce: The cranberry-balsamic sauce received mixed reviews; some enjoyed it while others found the taste unusual.
