Carb Smart Chicken Dinner
with Creamed Spinach Sauce and Roasted Veggies4.5(3.4K)
Calories
:Â
620 kcalProtein
:Â
46g proteinPreparation Time
:Â
35 minutesDifficulty
:Â
MediumNew
Under 50g of Carbs
Allergens:
- Wheat
- Milk
- Soy
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Egg
- Fish
This flavour-packed chicken dinner is the stuff mealtime dreams are made of. Hearty roasted veggies come alongside juicy chicken breast topped with a generous creamed spinach-inspired sauce. It's giving chophouse vibes all from the comfort of your own kitchen.
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
300 g
Yellow Potato
113 g
Baby Spinach
1 unit(s)
Yellow Onion
1 unit(s)
Carrot
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Milk, Mustard, Sesame, Sulphites, Wheat, Egg, Fish)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Calories620 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate48 g
Sugar10 g
Dietary Fiber7 g
Protein46 g
Cholesterol155 mg
Sodium1190 mg
Trans Fat0.5 g
Potassium1900 mg
Calcium175 mg
Iron4 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
•Baking Sheet
•Measuring Spoons
•Parchment Paper
•Large Non-Stick Pan
Cooking Steps
1
- Peel, then slice carrot into 1/8-inch rounds.
- Cut potato into 1/2-inch pieces.
- Peel and cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.
2
- Add carrot, potato, sliced onions, half the stock powder and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway until tender and golden-brown, 20-24 min.
3
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook chicken until golden, 1-2 min per side. Transfer to a parchment lined baking sheet.
- Bake in the top of the oven until cooked through, 10-14 min.**
4
- When chicken and veggies are nearly done, reheat the same pan over medium.
- While pan heats, roughly chop spinach.
- When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook, stirring often to remove any browned bits from the pan, until unions are golden-brown and begin to soften, 2-3 min.
5
- Sprinkle Cream Sauce Spice Blend over onions. Stir to coat.
- Add spinach, cream cheese, remaining stock powder, 1/4 tsp (1/2 tsp) sugar, 1/2 cup (3/4 cup) water and any chicken juices from baking sheet.
- Cook, stirring often until spinach wilts and sauce is smooth and thickens slightly, 1-3 min.
6
- Thinly slice chicken.
- Divide chicken and veggies between plates
- Spoon some of the spinach sauce over chicken, with remaining sauce on the side.
