Seared Chicken and Sun-dried Tomato Butter
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Seared Chicken and Sun-dried Tomato Butter

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.


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


serving amount

2 unit(s)

Chicken Breasts

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

2 unit(s)

Russet Potato

1 unit(s)

Garlic, cloves

1 unit(s)

Cream Cheese

(Contains Milk)

1 unit(s)


Not included in your delivery

1 tbsp


2 tbsp

Unsalted Butter*

0.13 tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber4 g
Protein47 g
Cholesterol170 mg
Sodium520 mg
Trans Fat1 g
Potassium1900 mg
Calcium125 mg
Iron6 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Rolling Pin
Plastic Wrap
Large Non-Stick Pan


Roast potatoes
  • 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.)
Prep and make sun-dried tomato butter
  • 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.
Prep chicken
  • 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.
Cook chicken
  • 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.**
Cook zucchini
  • 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.
Finish and serve

  • Divide chicken, potatoes and zucchini between plates.
  • Spoon sun-dried tomato butter over chicken.