Seared Chicken and Sun-dried Tomato Butter
with Zucchini and Roasted Potatoes
Juicy pan-seared chicken meets its match with savoury, sun-dried tomato butter! Tender zucchini and crispy, oven-roasted potatoes make for succulent sides.
Tags:
Quick
Allergens:
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 Time25 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Chicken Breasts
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
2 unit(s)
Russet Potato
1 unit(s)
Garlic, cloves
1 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Zucchini
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Calories730 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber5 g
Protein47 g
Cholesterol170 mg
Sodium520 mg
Trans Fat1 g
Potassium1950 mg
Calcium100 mg
Iron4.5 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Rolling Pin
•Plastic Wrap
•Large Non-Stick Pan
Cooking Steps
1
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
2
- Meanwhile, peel, then mince or grate garlic.
- Add sun-dried tomato pesto, cream cheese and 1 tbsp (2 tbsp) butter to a small, microwave-safe bowl.
- Microwave sun-dried tomato butter until softened, 20 -25 sec.
- Stir to combine. Set aside.
3
- Pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each piece of chicken until 1/2-inch thick. Season with salt and pepper.
4
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil for each batch.)
- Remove the pan from heat. Transfer chicken to another parchment-lined baking sheet. Roast in the top of the oven, until chicken is cooked through, 8-10 min.**
5
- Cut zucchini into 1/4-inch rounds.
- Reheat the same over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil , then zucchini. Cook, stirring often, until tender-crisp, 3-4 min.
- Add garlic and 1 tbsp (2 tbsp) butter . Cook, stirring often until fragrant, 1-2 min.
- Season with salt and pepper.
6
- Divide chicken, potatoes and zucchini between plates.
- Spoon sun-dried tomato butter over chicken.