with Mashed Potatoes, Roasted Veggies and Gravy
Ingredients: Yellow potato • Organic chicken breast • Zucchini • Carrots • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • 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) • Garlic powder.
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit
Gravy Spice Blend
20 g
Yellow Potato
350 g
Chicken Broth Concentrate
1 unit
Crispy Shallots
28 g
Garlic Powder
2 g
Zucchini
1 unit
Carrot
1 unit
Oil*
1.5 tbsp
Pepper*
0.25 tsp
Butter*
3 tbsp
Salt*
0.25 tsp
Milk*
3 tbsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut carrot into 1/4-inch rounds.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add 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. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy.
- Season with salt and pepper.
- Meanwhile, to an unlined baking sheet, add carrots, zucchini and 1 tbsp (2 tbsp) oil. Season with half the garlic powder, salt and pepper, then toss to combine.
- Roast veggies in the middle of the oven for 18-20 min, stirring halfway through, until tender-crisp.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining garlic powder.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
- Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted.
- Heat the pan over medium. Sprinkle in Gravy Spice Blend, then whisk for 30 sec, until combined.
- Gradually whisk in broth concentrate and 3/4 cup (1 1/2 cups) water until smooth. Bring to a simmer, whisking occasionally.
- Once simmering, add chicken and any juices from the plate. Cover and cook for 6-8 min, flipping once, until chicken is cooked through.**
- Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, mashed potatoes and veggies between plates.
- Spoon gravy over top.
- Sprinkle crispy shallots over chicken.
740
kcal
Calories
39
g
Fat
18
g
Saturated Fat
57
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
47
g
Protein
170
mg
Cholesterol
820
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
125
mg
Calcium
3
mg
Iron
