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Chicken and Creamy Chive Sauce

Chicken and Creamy Chive Sauce

with Roasted Potatoes and Broccoli

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Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Garlicky potato wedges and crisp broccoli add the perfect balance to this decadent dinner!

Allergens:GlutenMilk

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Tenders

460 g

Russet Potato

1 tbsp

Cream Sauce Spice Blend

(ContainsGluten)

7 g

Chives

56 g

Yellow Onion

1 tbsp

Chicken Salt

56 mL

Cream

(ContainsMilk)

227 g

Broccoli, florets

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk)

¼ tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories590 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate58 g
Sugar6 g
Dietary Fiber7 g
Protein45 g
Cholesterol165 mg
Sodium1080 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the chicken salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and a quarter of the chicken salt per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, cut broccoli into bite-sized pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Thinly slice chives.

3

Pat chicken dry with paper towels. Add chicken and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange chicken in a single layer. Bake in the top of the oven until cooked through, 12-14 min.**

4

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Remove the pan from heat. Transfer broccoli to a plate, then cover to keep warm.

5

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until onions soften, 2-3 min. Sprinkle Cream Sauce Spice Blend over onions. Cook, stirring often, until coated, 1-2 min. Add cream, remaining chicken salt and 1/2 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then add half the chives. Season with salt and pepper, to taste, then stir to combine.

6

Divide chicken, potatoes and broccoli between plates. Spoon chive sauce over chicken, then sprinkle remaining chives over top.