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Pan-Seared Thyme Chicken
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Pan-Seared Thyme Chicken

Pan-Seared Thyme Chicken

with Parsley Carrots and Green Beans

Eating wholesome meals doesn't have to be boring. Tonight's elegant chicken dinner is elevated with a creamy pan sauce, roasted potatoes and herby carrots and green beans. Bon appetit!

Tags:
Family Friendly
Allergens:
Milk
Sulphites
Wheat

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

340 g

Chicken Breast Tenders

1 unit

Chicken Broth Concentrate

56 g

Onion, chopped

170 g

Carrot

340 g

Green Beans

360 g

Yellow Potato

14 g

Parsley and Thyme

1 tsp

Garlic Salt

(Contains Sulphites)

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt and Pepper*

1.5 tbsp

Oil*

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Nutrition Values

Calories670 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber11 g
Protein47 g
Cholesterol155 mg
Sodium1220 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
Parchment Paper
Measuring Spoons
Paper Towel
Peeler
Large Non-Stick Pan
Medium Bowl
Measuring Cups

Instructions

Roast Potatoes
1

Before starting, preheat the oven to 450°F.Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme sprigs and half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, until golden-brown, 20-22 min.

Prep
2

While potatoes roast, peel, then cut carrot into 1/4-inch half-moons. Trim, then halve green beans. Roughly chop parsley. Strip 1 tsp thyme leaves (dbl for 4 ppl) off remaining stems, then finely chop leaves. Pat chicken dry with paper towels, then sprinkle with chopped thyme. Season with remaining garlic salt and pepper.

Cook chicken
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 6-8 min.**

Cook veggies
4

While chicken bakes, heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted, 1 min. Add carrots, green beans and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cook, covered, stirring occasionally, until veggies are tender and water is absorbed, 4-5 min. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.

Make sauce
5

Add onions and 1 tbsp butter (dbl for 4 ppl) to the same pan. Season with pepper. Cook, stirring often, until fragrant, 1 min. Sprinkle flour over onions. Cook, stirring often, until coated, 1 min. Add broth concentrate and 2/3 cup water (dbl for 4 ppl). Bring to a boil and cook, whisking often, until thickened slightly, 2-3 min.

Finish and Serve
6

Sprinkle veggies with parsley, then toss to combine. Divide potatoes, veggies and chicken between plates. Drizzle sauce over chicken.

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