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Southern Spiced Chicken
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Southern Spiced Chicken

Southern Spiced Chicken

with Smashed Potatoes and Garlicky Green Beans

Warming Southwest spices truly shine in this recipe! Chicken gets the Southern-style breading treatment, and is paired with garlicky green beans, creamy smashed potatoes and a truly delicious gravy! The ultimate comfort food!

Tags:
Family Friendly
Allergens:
Wheat
Milk

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

1 tbsp

Southwest Spice Blend

4 tbsp

All-Purpose Flour

(Contains Wheat)

460 g

Russet Potato

170 g

Green Beans

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

1 unit

Garlic, cloves

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

3 tbsp

Milk*

(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate72 g
Sugar7 g
Dietary Fiber7 g
Protein50 g
Cholesterol170 mg
Sodium1220 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.

Utensils

Peeler
Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Medium Bowl
Measuring Cups
Potato Masher
Colander

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim, then halve green beans. Peel, then cut potatoes into 1-inch pieces. Peel, then mince or grate garlic.

Cook potatoes
2

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Prep and cook chicken
3

While potatoes cook, combine half the garlic salt, 2 tsp Southwest Spice Blend and 3 tbsp flour (dbl both for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut into 1/2-inch strips. Toss chicken in flour mixture to coat. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown, 2-3 min. Transfer chicken to a parchment-lined baking sheet and roast in the middle of the oven until cooked through, 5-6 min.**

Cook green beans
4

Heat the same pan over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl) and half the garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Transfer to a plate and cover to keep warm. Carefully wipe the pan clean.

Make gravy
5

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Sprinkle remaining Southwest Spice Blend and flour over garlic. Cook, stirring often, until golden-brown, 2-3 min. Stir in broth concentrate and 2/3 cup water (dbl for 4 ppl). Bring to a simmer and cook, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper.

Finish and serve
6

When potatoes are fork-tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash reserved water, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with remaining garlic salt and pepper. Divide mash between plates. Top with green beans, then chicken. Spoon gravy over chicken. Sprinkle crispy shallots over top.

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