Nutritionist's Pick: Roasted Chicken and Creamy Balsamic Mushrooms
with Sweet Potato Mash- Sulphites
- Mustard
- Milk
- Wheat
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Gluten
- Sulphites
- Peanuts
Ingredients: Chicken breasts • Sweet potato • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Spinach • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Parsley • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
200 g
Mixed Mushrooms
1 unit(s)
Yellow Onion
½ tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 unit(s)
Garlic, cloves
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
2 unit(s)
Sweet Potato
7 g
Parsley
56 mL
Cream
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
28 g
Baby Spinach
Not included in your delivery
1 tbsp
Oil*
3 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut sweet potatoes 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-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return sweet potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- Meanwhile, thinly slice mushrooms.
- Peel, then cut onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- While chicken roasts, in the same pan (from step 3), heat 1 tbsp (2 tbsp) butter over medium.
- When hot, add mushrooms, garlic and onions. Cook for 3-4 min, stirring occasionally, until softened.
- Reduce heat to low. Sprinkle in Cream Sauce Spice Blend and cook for 1 min, stirring frequently, until fragrant.
- Add cream, cream cheese, half the balsamic vinegar (all for 4p), Dijon and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring frequently, until sauce thickens slightly.
- Add spinach. Cook for 1 min, stirring occasionally, until wilted.
- Thinly slice chicken.
- To sweet potato mash, add half the parsley, then stir to combine.
- Divide chicken and mash between plates.
- Spoon creamy mushroom sauce over top of chicken and sprinkle remaining parsley over top.
