Sweet 'n' Savoury Baked Chicken Breasts
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Sweet 'n' Savoury Baked Chicken Breasts

Sweet 'n' Savoury Baked Chicken Breasts

with Mashed Potatoes and Salad

This sweet-and-savoury glaze is inspired by the nostalgic "chili" sauce that you can grab from the grocery store shelves. This homemade version is perfect on chicken and then some! Creamy mashed potatoes and a bright salad rounds out this plate perfect for anyone looking for a little walk down memory lane!

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

1 tbsp

Worcestershire Sauce

2 tbsp

Sweet Chili Sauce

4 tbsp

Tomato Sauce Base

350 g

Yellow Potato

1.5 tsp

Dijon Mustard

(Contains Mustard)

2 tbsp

Balsamic Glaze

(Contains Sulphites)

56 g

Spring Mix

160 g


28 g

Salad Topping Mix

(Contains Soy, Peanuts)

1 tsp

Garlic Salt

Not included in your delivery

0.13 tsp


¼ tsp


2 tbsp


2.5 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


(Contains Milk)


Nutrition Values

Calories820 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate71 g
Sugar19 g
Dietary Fiber6 g
Protein49 g
Cholesterol170 mg
Sodium1280 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.


Large Pot
Potato Masher
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Small Bowl
Large Bowl


Cook potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. 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-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy.

Sear chicken and mix sauce

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with pepper and half the garlic salt.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. While chicken sears, whisk together tomato sauce base, sweet chili sauce, Worcestershire sauce, Dijon and half the balsamic glaze in a small bowl. Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet.

Cook sauce and roast chicken

Add sauce to the same pan, then bring to a simmer over medium. Once simmering, add 1/2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Transfer half the sauce back to the same small bowl. Set aside. Add chicken to the pan with remaining sauce, then flip to coat. Transfer chicken back to the same parchment-lined baking sheet. Spoon any remaining sauce from the pan over chicken. Roast in the top of the oven until cooked through, 10-12 min.**

Prep and make vinaigrette

Meanwhile, cut tomatoes into 1/2-inch pieces. Add remaining balsamic glaze and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Make salad

When chicken is almost done, add spring mix and tomatoes to the large bowl with vinaigrette. Toss to combine.

Finish and serve

Thinly slice chicken. Season mashed potatoes with pepper and remaining garlic salt, to taste.Divide mashed potatoes, chicken and salad between plates.Sprinkle salad topping mix over salad. Serve reserved sauce on the side for dipping.