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Carb Smart Tuscan Chicken
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Carb Smart Tuscan Chicken

Carb Smart Tuscan Chicken

with Balsamic Sauce and Roasted Veggies

Sweet and tangy balsamic vinegar is thickened to a luscious glaze for tender chicken breasts! We've loaded the dinner plate with wholesome veggies to satisfy, without the starch!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Allergens:
Sulphites
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

113 g

Baby Tomatoes

340 g

Green Beans

1 tbsp

Italian Seasoning

2 tbsp

Balsamic Glaze

(Contains Sulphites)

3 g

Garlic

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories460 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate26 g
Sugar14 g
Dietary Fiber6 g
Protein42 g
Cholesterol140 mg
Sodium560 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
Large Non-Stick Pan
Paper Towel

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim, then halve green beans. Peel, then mince or grate garlic.

Season veggies
2

Add green beans, tomatoes, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to one side of a baking sheet. Season with salt and pepper, then toss to combine.

Sear chicken
3

Pat chicken dry with paper towels. Season with salt, pepper and remaining Italian Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 1-2 min per side. Transfer to the other side of the baking sheet with veggies.

Roast chicken and veggies
4

Roast chicken and veggies in the middle of the oven until chicken is cooked through and veggies are tender, 10-12 min.

Make sauce
5

While chicken and veggies roast, heat the same pan (from step 3) over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add 1/4 water (dbl for 4 ppl), broth concentrate and balsamic glaze. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Remove pan from heat.

Finish and serve
6

Thinly slice chicken. Divide chicken and veggies between plates. Drizzle balsamic sauce over chicken.

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