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Coat 'n' Roast Chicken Dinner
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Coat 'n' Roast Chicken Dinner

Coat 'n' Roast Chicken Dinner

with Smashed Potatoes and Broccoli

This super simple chicken just requires a quick mix and toss, then you're off to the races! Our creamy smashed potatoes and roasted broccoli round out this meal perfectly!

Tags:
Family Friendly
Allergens:
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats
Egg
Mustard

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

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp

Chicken Salt

3 unit

Garlic, cloves

460 g

Russet Potato

227 g

Broccoli, florets

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

4 tbsp

BBQ Sauce

(Contains Mustard)

Not included in your delivery

2 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Milk*

(Contains Milk)

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Nutrition Values

Calories880 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate77 g
Sugar19 g
Dietary Fiber7 g
Protein50 g
Cholesterol167 mg
Sodium1500 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
Large Pot
Parchment Paper
Peeler
Measuring Spoons
Paper Towel
Shallow Dish
Large Non-Stick Pan
Potato Masher
Colander

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then mince or grate garlic. Cut broccoli into bite-sized pieces. Add broccoli, garlic and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).

Prep chicken
2

Combine breadcrumbs and chicken salt in a shallow dish. Pat chicken dry with paper towels, then season with pepper. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into breadcrumb mixture to coat completely.

Roast chicken and broccoli
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to the other side of the baking sheet with broccoli. (NOTE: For 4 ppl, transfer chicken to a second parchment-lined baking sheet.) Roast in the middle of the oven until broccoli is tender-crisp and chicken is cooked through, 12-14 min.** (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Make smashed potatoes
4

While chicken and broccoli roast, cover potatoes and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.

Finish and serve
5

Thinly slice chicken. Divide chicken, broccoli and smashed potatoes between plates. Serve BBQ sauce on the side for dipping.