Smart Chicken and Sweet Potatoes
with Creamed Brussels- Milk
- Tree nuts
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.
Ingredients
2 unit
Chicken Breasts
170 g
Sweet Potato
1 tbsp
Italian Seasoning
3 tbsp
Sour Cream
(Contains: Milk)
113 g
Yellow Onion
1 unit
Garlic, cloves
28 g
Almonds, sliced
(Contains: Tree nuts)
170 g
Brussels Sprouts
1 tsp
Garlic Salt
Not included in your delivery
¼ cup
Milk*
(Contains: Milk)
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.66 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. 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. On a separate cutting board, pat chicken dry with paper towels, then season with half the garlic salt, pepper and Italian Seasoning.
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 onions are golden-brown and sweet potatoes are tender, 12-15 min.
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.
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.
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.
Thinly slice chicken. Divide creamed Brussels sprouts between plates. Top with roasted veggies and chicken. Sprinkle almonds over top.
