Carb Smart Crusted Chicken and Carrot Mash
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Carb Smart Crusted Chicken and Carrot Mash

Carb Smart Crusted Chicken and Carrot Mash

with Green Bean and Pepper Medley

Maple-infused carrot mash gets topped with nut-crusted chicken for a meal that's delicious and light on carbs! A garlicky veggie medley fills out the rest of this classic-comfort dinner.

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

Quick Prep
Carb Smart
Tree nuts

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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

340 g


1 tbsp

Maple Syrup

28 g

Walnuts, chopped

(Contains Tree nuts)

170 g

Green Beans

2 tbsp


(Contains Egg, Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Unsalted Butter

(Contains Milk)

160 g

Sweet Bell Pepper

2 unit

Garlic, cloves

Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories810 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate46 g
Sugar24 g
Dietary Fiber9 g
Protein46 g
Cholesterol165 mg
Sodium600 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.


Paper Towel
Shallow Dish
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Potato Masher
Large Non-Stick Pan


Prep and crust chicken

Before starting, preheat the oven to 425°F. Wash and dry all produce. Finely chop walnuts. Add walnuts and breadcrumbs to a shallow bowl, then stir to combine. Pat chicken dry with paper towels, then season with salt and pepper. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into panko to coat completely.

Bake chicken

Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway through, until cooked through, 16-18 min.**

Finish prep

While chicken bakes, peel then cut carrot into 1/4-inch rounds. Trim green beans. Core, then cut pepper into 1/4-inch slices. Peel, then mince or grate garlic.

Cook carrots

Add carrots, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 14-15 min. Drain and return carrots to the same pot, off heat. Mash 1 tbsp maple syrup and 2 tbsp butter (dbl both for 4 ppl) into carrots until creamy. Season with salt and pepper.

Cook veggies

While carrots cook, heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 3-4 min. Add 1 tbsp oil (dbl for 4 ppl), peppers and garlic. Cook, stirring often until peppers are tender-crisp, 3-4 min. Season with salt and pepper.

Finish and serve

Divide carrot mash, chicken and veggies between plates.

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