Carb Smart Chicken in Onion Gravy
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Carb Smart Chicken in Onion Gravy

Carb Smart Chicken in Onion Gravy

with Roasted Veggies

Rich and unctuous onion gravy smothered all over chicken and roasted veggies is gorgeous enough to serve to as a Sunday feast! Lucky for you, you can have it on an ordinary weeknight!

Tags:
Carb Smart
Allergens:
Soy
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 piece

Chicken Breasts

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 piece

Yellow Onion

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

170 g

Brussels Sprouts

1 piece

Carrot

250 g

Red Potato

1 tbsp

Montreal Spice Blend

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.06 tsp

Salt*

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Nutrition Values

Calories560 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber10 g
Protein46 g
Cholesterol148 mg
Sodium1630 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
Parchment Paper
Peeler
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups

Instructions

Roast veggies
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut carrot into 1/4-inch rounds.Halve any Brussels sprouts larger than 1 inch.Cut potatoes into 1/2-inch pieces.Add potatoes, carrots, Brussels sprouts, half the stock powder, half the Montreal Spice Blend, 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet, then toss to coat.Roast in the middle of the oven, tossing halfway through, until tender and golden-brown, 22-25 min.

Finish prep
2

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, peel, then cut onion into 1/4-inch slices.Pat chicken dry with paper towels. Season with remaining Montreal Spice Blend.

Cook chicken and onions
3

When the pan is hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.Add chicken. Cook until golden-brown, 3-4 min per side. (NOTE: Chicken will finish cooking in step 5.)Transfer chicken to a plate.Add 1 tbsp (2 tbsp) butter to the pan, then onions. Cook, stirring occasionally, until onions start to caramelize, 5-7 min. Season with salt.

Make gravy
4

Add Cream Sauce Spice Blend and remaining stock powder to the pan with onions. Cook, stirring constantly, until combined, 30 sec.Gradually stir in 1 cup (2 cups) water and soy sauce. Cook, stirring often, until combined and gravy comes to a simmer.

Finish chicken
5

When simmering, return chicken and any juices on the plate to the pan with gravy. Cover and cook, flipping halfway through, until chicken is cooked through, 3-4 min per side.** Remove from heat. (TIP: To thicken gravy even more, once chicken is removed from the pan, continue cooking gravy a few minutes longer until it reaches desired consistency.)

Finish and serve
6

Thinly slice chicken. Divide chicken and veggies between plates. Spoon onion gravy over chicken.

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