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Smart Chicken and Sweet Potatoes

Smart Chicken and Sweet Potatoes

with Creamed Brussels

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Wholesome, healthy meals don't have to be boring! Tonight's chicken dinner is elevated with creamed Brussels, roasted sweet potatoes, onion petals and a crunchy toasted almond topping. Bon appétit!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Tags:Carb Smart (50g or less)Calorie Smart (650kcal or less)
Allergens:Milk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

170 g

Sweet Potato

7 g

Thyme

3 tbsp

Sour Cream

(ContainsMilk/Lait)

113 g

Red Onion

1 unit

Garlic, cloves

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

170 g

Brussels Sprouts

1 tsp

Garlic Salt

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.66 tbsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate37 g
Sugar11 g
Dietary Fiber9 g
Protein49 g
Cholesterol145 mg
Sodium830 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Peeler
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then cut sweet potato into 1/2-inch pieces. Halve, then thinly slice Brussels sprouts. Peel, then quarter onion. Separate onion petals. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with half the garlic salt, pepper and thyme.

2

Add onions, sweet potatoes and 2 tsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with remaining garlic salt and pepper, then toss to combine. Roast in the middle of the oven until sweet potatoes are tender, 12-15 min.

3

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 2-3 min per side. Transfer to an unlined baking sheet. Bake in the top of the oven until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.

4

Reheat the same pan over medium. Add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

5

Return the same pan to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add Brussels sprouts and garlic. Cook, stirring occasionally, until Brussels sprouts are tender, 6-8 min. Add sour cream and 1/4 cup milk (dbl for 4 ppl). Cook, stirring often, until mixture thickens slightly, 1-2 min. Season with salt and pepper, to taste.

6

Thinly slice chicken. Divide creamed Brussels sprouts between plates. Top with roasted veggies and chicken. Sprinkle almonds over top.