Blueberry Chicken
with Creamy Potato Salad, Herby Beans and Snap PeasCalories
:
960 kcalProtein
:
50g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Milk
- Egg
- Mustard
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
This chicken dish is bursting with farmer's market freshness. A creamy potato salad and buttery herbed veggies bring summer flair to sweet blueberr-glazed pan-roasted chicken.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Chicken Breasts
500 g
Red Potato
90 mL
Dill Pickle, sliced
7 g
Dill
86 mL
Sour Cream
(Contains: Milk May be present: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Milk, Crustaceans, Fish, Gluten, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Milk, Crustaceans, Fish, Gluten, Sesame, Soy, Sulphites, Wheat, Egg)
3 unit(s)
Celery
7 g
Chives
170 g
Green Beans
113 g
Sugar Snap Peas
2 unit(s)
Blueberry Jam
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories960 kcal
Fat54 g
Saturated Fat13 g
Carbohydrate68 g
Sugar22 g
Dietary Fiber9 g
Protein50 g
Cholesterol185 mg
Sodium1030 mg
Trans Fat0.5 g
Potassium2200 mg
Calcium200 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Colander
•Large Pot
•Measuring Spoons
•Strainer
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Paper Towel
•Measuring Cups
•Large Bowl
•Brush
Cooking Steps
1
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a large pot, add 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. Cook for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Set aside to let cool slightly.
2
- Meanwhile, thinly slice celery.
- Trim green beans.
- Trim snap peas.
- Thinly slice chives.
- Roughly chop dill.
- Drain pickles, then roughly chop.
3
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) 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 a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
4
- Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 3 min, stirring occasionally, until slightly softened.
- Add snap peas. Cook for 2-3 min until water evaporates. Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until veggies are tender-crisp. Season with salt and pepper.
5
- When chicken is cooked, brush blueberry jam over top. Bake for 1 min, or until chicken is glazed.
- Remove chicken to clean cutting board. Let rest for 5 min before slicing.
- Meanwhile, in a large bowl, combine mayonnaise, sour cream, celery, mustard, pickles, half the dill and half the chives.
- Add potatoes. Season with salt and pepper, then toss to coat.
6
- Thinly slice chicken.
- Sprinkle remaining dill and chives over veggies, then toss to coat.
- Divide potato salad, veggies and chicken between plates.
- Drizzle any resting juices over chicken.
