Chicken and Maple Gravy Plate
with Buttery Mash and Maple VeggiesCalories
:
700 kcalProtein
:
45g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
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
250 g
Yellow Potato
170 g
Green Beans
1 unit(s)
Carrot
7 g
Parsley
2 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Maple Syrup
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
3.5 tbsp
Butter*
(Contains: Milk)
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Calories700 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate56 g
Sugar23 g
Dietary Fiber7 g
Protein45 g
Cholesterol180 mg
Sodium940 mg
Trans Fat1 g
Potassium1700 mg
Calcium125 mg
Iron3.5 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
•Strainer
•Large Pot
•Measuring Spoons
•Baking Sheet
•Large Non-Stick Pan
Cooking Steps
1
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Ask your young chef to snap the stems from the green beans.
- While your young chef is busy, peel carrots.
- Cut carrots into 1/4-inch half moons.
- Remove any brown spots from potatoes, then cut potatoes into 1-inch pieces.
2
- Get your young chef to add potatoes to a large pot with 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. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
3
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then 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 an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
4
- Meanwhile, add carrots and 1/4 cup (1/2 cup) water to the same pan. Simmer for 4-5 min, stirring occasionally, until carrots begin to soften.
- Add green beans and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and half the maple syrup. Cook for 1 min, stirring often, until veggies are glazed and tender. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
5
- Get your Young Chef to whisk the broth concentrate and 1/2 cup (1 cup) in a medium bowl.
- Heat the same pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Sprinkle over Cream Sauce Spice Blend. Cook for 20 sec, stirring often, until a paste forms.
- Whisk broth mixture and remaining maple syrup into pan. Cook for 2-3 min, until sauce thickens and becomes smooth. Remove from heat, then season with salt and pepper.
- Meanwhile, get your Young Chef to mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper.
6
- Ask your young chef to use a pair of kid's scissors to snip the chives.
- Meanwhile, thinly slice chicken.
- Divide mash, chicken and veggies between plates.
- Spoon gravy over chicken.
- Get your Young Chef to sprinkle over chives.
