Golden Shallot-Topped Chicken

Name: Golden Shallot-Topped Chicken with Mashed Potatoes, Roasted Veggies and Gravy
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; 20 g Gravy Spice Blend; 350 g Yellow Potato; 1 unit(s) Chicken Broth Concentrate; 28 g Crispy Shallots; 2 g Garlic Powder; 1 unit(s) Zucchini; 1 unit(s) Carrot; 1.5 tbsp Oil*; ¼ tsp Pepper*; 3 tbsp Butter*; ¼ tsp Salt*; 3 tbsp Milk*

with Mashed Potatoes, Roasted Veggies and Gravy

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This simple but decadent dish is packed with layers of flavour and texture! Tender chicken breasts are smothered in creamy gravy and topped with crunchy, crispy shallots. Roasted carrots and zucchini, as well as hearty mashed potatoes, round out the plate.

Ingredients: Yellow potato • Chicken breast • Zucchini • Carrots • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour(wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic powder.

Allergens:

Soja

•Hvede

•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

20 g

Gravy Spice Blend

350 g

Yellow Potato

1 unit(s)

Chicken Broth Concentrate

28 g

Crispy Shallots

2 g

Garlic Powder

1 unit(s)

Zucchini

1 unit(s)

Carrot

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Pepper*

3 tbsp

Butter*

¼ tsp

Salt*

3 tbsp

Milk*

Nutrition Values

Calories740 kcal

Fat39 g

Saturated Fat18 g

Carbohydrate57 g

Sugar10 g

Dietary Fiber7 g

Protein47 g

Cholesterol170 mg

Sodium740 mg

Trans Fat1 g

Potassium1900 mg

Calcium125 mg

Iron3 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

•Potato Masher

•Colander

•Large Pot

•Measuring Spoons

•Baking Sheet

•Large Non-Stick Pan

•Whisk

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 425˚F.
Wash and dry all produce.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Peel, then cut carrot into 1/4-inch rounds.

Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.
Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy.
Season with salt and pepper.

Meanwhile, to an unlined baking sheet, add carrots, zucchini and 1 tbsp (2 tbsp) oil. Season with half the garlic powder, salt and pepper, then toss to combine.
Roast veggies in the middle of the oven for 18-20 min, stirring halfway through, until tender-crisp.

Meanwhile, heat a large non-stick pan over medium-high.
While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining garlic powder.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)

Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted.
Heat the pan over medium. Sprinkle in Gravy Spice Blend, then whisk for 30 sec, until combined.
Gradually whisk in broth concentrate and 3/4 cup (1 1/2 cups) water until smooth. Bring to a simmer, whisking occasionally.
Once simmering, add chicken and any juices from the plate. Cover and cook for 6-8 min, flipping once, until chicken is cooked through.**
Season with salt and pepper.