Smart Roasted Chicken Breasts
with Buttery Cauliflower-Potato Mash and Shallot Gravy- Mustard
- Wheat
- Sulphites
- Soy
- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
- Fish
- Egg
- Crustaceans
- Gluten
There's a new side dish in town — cauliflower-potato mash! The low-carb cousin of mashed potatoes is just as satisfying served alongside tangy roasted chicken breast. Spoon aromatic shallot gravy over everything for a decadent finish. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chicken breast • Cauliflower • Russet potato • Zucchini • Shallot • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit
Chicken Breasts
285 g
Cauliflower
1 unit
Chicken Broth Concentrate
1 unit
Shallot
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sulphites, Wheat, Soy, Sesame, Fish, Egg, Crustaceans, Gluten)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Milk, Sulphites, Tree nuts, Mustard, Soy, Sesame, Peanuts, Fish, Egg, Crustaceans, Gluten)
1 unit
Zucchini
5 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Soy, Sesame, Peanuts)
1 unit
Russet Potato
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Milk, Wheat, Mustard, Sesame, Fish, Egg)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Coat all over with Dijon. Season with half the Montreal Spice Blend (use all for 4 servings).
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 1-2 min per side, until golden.
- Transfer to a parchment-lined baking sheet. Roast in the middle of the oven for 11-12 min, until cooked through.**
- Reserve any drippings to add to gravy.
- Meanwhile, remove any brown spots from potato. Peel, then cut potato into 1-inch pieces.
- Cut cauliflower into bite-sized pieces.
- To a large pot, add cauliflower, potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Cook 10-12 min, uncovered, until fork-tender.
- Drain and return veggies to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!)
- Season with salt and pepper.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Cut zucchini into 1/4-inch rounds.
- When cauliflower and potatoes start boiling, add zucchini, garlic salt and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
- Roast zucchini in the top of the oven for 12-14 min, until tender-crisp.
- When chicken is almost done, carefully wipe the same pan (from step 1) clean, then reheat over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook 2-3 min, stirring often, until shallots soften slightly.
- Sprinkle flour over shallots. Cook 1-2 min, stirring often, until coated.
- Gradually whisk in 3/4 cup (1 1/2 cups) water until smooth.
- Add broth concentrate, soy sauce and any drippings from the baking sheet with chicken. Bring to a simmer over medium-high.
- Once simmering, cook 2-3 min, whisking occasionally, until gravy thickens slightly.
- Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, cauliflower-potato mash and zucchini between plates.
- Spoon shallot gravy over top.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops. To cook chicken breasts, pan-fry over medium until cooked through, 6-7 min per side.**
