Classic Roasted Chicken Breast Sheet Pan

Name: Classic Roasted Chicken Breast Sheet Pan with Potatoes, Green Beans and Cream of Chicken Gravy
Total time: 35 min
Yield: 2
Ingredients: 2 pièce(s) Poitrines de poulet; 300 g Pommes de terre à chair jaune; 170 g Haricots verts; 1 cc Sel d'ail; 1 g Oignon rouge; 2 pièce(s) Concentré de bouillon de poulet; 1 cs Mélange d'épices pour sauce crémeuse; ¼ tasse(s) Lait*; 0.13 cc Sel*; ¼ cc Poivre*; 1.5 cc Huile*; 3 cs Beurre non salé*

with Potatoes, Green Beans and Cream of Chicken Gravy

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

The classic meat-and-potatoes is revamped in this tasty dinner. Roasted creamy potatoes and sweet red onions share the same baking sheet as juicy roasted chicken for a super simple clean-up. Tender green beans and a creamy chicken sauce finish the meal off!

Allergènes:

Hvede

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson

DifficultéMoyen

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

300 g

Pommes de terre à chair jaune

170 g

Haricots verts

1 cc

Sel d'ail

1 g

Oignon rouge

2 pièce(s)

Concentré de bouillon de poulet

1 cs

Mélange d'épices pour sauce crémeuse

Pas inclus dans votre livraison

¼ tasse(s)

Lait*

0.13 cc

Sel*

¼ cc

Poivre*

1.5 cc

Huile*

3 cs

Beurre non salé*

Informations nutritionnelles

Énergie (kcal)392 kcal

Énergie (kJ)1639 kJ

Graisses6 g

dont saturés1 g

Glucides40 g

dont sucres7 g

Fibres6 g

Protéines44 g

Cholestérol124 mg

Ustensiles

•Plaque de cuisson

•Cuillères à mesurer

•Grande poêle antiadhésive

•Essuie-tout

•Bol à mélanger, moyen

•Verre doseur

•Fouet

Instructions

Before starting, preheat oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Pat chicken dry with paper towels, then season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Meanwhile, halve, then peel onion. Cut into 1-inch pieces.

When flipping potatoes, sprinkle over onions, then place chicken on top. Roast in the middle of the oven until veggies are tender and chicken is cooked through, 8-10 min.**

Trim green beans.Heat the same pan (used in step 2) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.Transfer to a medium bowl, then cover to keep warm.

Reduce heat to medium. Add 2 tbsp (4 tbsp) butter to the same pan. Swirl the pan until melted, 30 sec. Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 30 sec. Whisk in 1/4 cup (1/2 cup) water and broth concentrate. Cook, stirring often until slightly thickened, 2-3 min. Whisk in 1/4 cup (1/2 cup) milk, then remove from heat.Season with salt and pepper, to taste.