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Pan Seared Garlic Chicken

Pan Seared Garlic Chicken

with Crispy Broccoli and Potatoes Huancaina

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Potatoes huancaína is a traditional Peruvian side dish consisting of Yukon potatoes smothered in a cheesy sauce. Cream cheese is our secret ingredient to making this drizzly, citrusy sauce.

Allergens:Milk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

680 g

Yukon Potato

454 g

Broccoli, florets

4 tsp

Garlic Powder

2 unit

Lime

½ cup

Cream Cheese

(ContainsMilk/Lait)

14 g

Chives

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2050 kJ
Calories490 kcal
Fat15 g
Saturated Fat0 g
Carbohydrate44 g
Sugar0 g
Dietary Fiber7 g
Protein49 g
Cholesterol0 mg
Sodium434 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F. (To roast the veggies.) Start prepping when the oven comes up to temperature!

2

Roast the veggies: Wash and dry all produce. Cut the potatoes into 1/2-inch rounds. Toss the broccoli and potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden brown and crispy on the edges, 25-30 min.

3

Prep: Meanwhile, finely chop the chives. Zest, then halve the lime.

4

Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with half the garlic powder, salt and pepper. Add a drizzle of oil to the same pan, then the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cook, covered, until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

5

Make the huancaína sauce: Meanwhile, in a medium bowl, stir the cream cheese with the remaining garlic powder, lime zest, half the chives and a drizzle of oil. Gradually stir in some water to make a yogurt-like drizzly consistency (start with 1 tbsp water and go up from there). Squeeze in a little lime juice to taste and season with salt and pepper.

6

Finish and serve: Slice the chicken. Divide the veggies and chicken between plates. Drizzle the huancaína sauce over the potatoes and garnish with the remaining chives. Enjoy!