Smart Chicken Breasts and Peppers

Name: Smart Chicken Breasts and Peppers with Sour Cream Smashed Potatoes
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 unit(s) Chicken Breasts; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Yellow Onion; 1 unit(s) Chicken Broth Concentrate; 20 g Gravy Spice Blend; 1 tbsp Worcestershire Sauce; 250 g Yellow Potato; 1 unit(s) Green Bell Pepper; 1 unit(s) Sour Cream; 1.5 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*; 1.5 tbsp Butter*

with Sour Cream Smashed Potatoes

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This dish brings decadence without lots of cals and carbs! The easy gravy is spiked with savoury Worcestershire sauce.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Chicken breast • Yellow potato • Green pepper • Sweet bell pepper • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • 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) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • 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).

Tags:

Calorie Smart

•Carb Smart

Allergens:

Soy

•Wheat

•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 Time8 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Chicken Broth Concentrate

20 g

Gravy Spice Blend

1 tbsp

Worcestershire Sauce

250 g

Yellow Potato

1 unit(s)

Green Bell Pepper

1 unit(s)

Sour Cream

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Butter*

Nutrition Values

Calories620 kcal

Fat28 g

Saturated Fat10 g

Carbohydrate47 g

Sugar12 g

Dietary Fiber6 g

Protein45 g

Cholesterol155 mg

Sodium820 mg

Trans Fat0.5 g

Potassium1550 mg

Calcium100 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

•Colander

•Medium Pot

•Measuring Spoons

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Measuring Cups

Cooking Steps

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1-inch pieces.
To a medium 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. Cook for 10-12 min, until fork-tender.
Drain and return potatoes to the same pot, off heat.

Meanwhile, peel, halve, then cut half the onion into 1/4-inch slices.
Core, then cut sweet and green peppers into 1/2-inch slices.
To a parchment-lined baking sheet, add peppers, sliced onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Roast in the middle of the oven for 10 min. (NOTE: Veggies will continue to roast in step 4.)

Meanwhile, cut remaining onion into 1/4-inch pieces. Set aside to make gravy in step 4.
Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and chicken. Pan-fry chicken for 2-3 min per side, until golden.
Remove from heat.

When veggies have roasted for 10 min, carefully remove the pan from the oven. Move veggies to one side of the sheet. Transfer chicken to the other side of the sheet.
Roast in the middle of the oven for 12-14 min, until veggies are tender and chicken is cooked through.**
Transfer chicken to a clean cutting board. Rest chicken, covered, for 5 min.

Meanwhile, reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then chopped onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender.
Sprinkle Gravy Spice Blend over onions, then stir to coat.
Add 1 cup (1 1/2 cups) water, Worcestershire sauce and broth concentrate. Bring to a simmer.
Cook for 2-3 min, stirring often, until gravy thickens slightly.

Roughly mash 1/2 tbsp (2 tbsp) butter and sour cream into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
Thinly slice chicken.
Divide chicken, smashed potatoes and veggies between plates.
Spoon gravy over chicken, potatoes and peppers.

If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 12-14 min.**