Seared Chicken Thighs and Sun-Dried Tomato Butter
with Broccoli and Roasted Sweet Potatoes- Milk
- Soy
- Sulphites
- May contain traces of allergens
Ingredients: Chicken thighs • Sweet potato • Broccoli • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Garlic.
Ingredients
270 g
Chicken Thighs
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
1 unit(s)
Garlic, cloves
1 unit(s)
Cream Cheese
(Contains: Milk)
2 unit(s)
Sweet Potato
227 g
Broccoli
Not included in your delivery
3 tbsp
Oil*
2 tbsp
Butter*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-28 min, flipping halfway through, until tender and golden (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- To a small microwave-safe bowl, add sun-dried tomato pesto, cream cheese and 1 tbsp (2 tbsp) butter.
- Microwave sun-dried tomato butter for 20-25 sec, until softened.
- Season with salt and pepper. Stir to combine. Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then chicken. Sear for 2-3 min per side, until golden. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Remove pan from heat. Transfer chicken to another parchment-lined baking sheet.
- Roast in the top of the oven for 8-10 min, until chicken is cooked through.**
- Meanwhile, cut any larger broccoli florets into bite-sized pieces.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook for 4-5 min, stirring occasionally, until tender.
- Add garlic and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring often until fragrant.
- Season with salt and pepper.
- Divide chicken, sweet potatoes and broccoli between plates.
- Spoon sun-dried tomato butter over chicken.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to cutlet.
