Cheesy Garlic Chicken

with Potatoes and Green Vegetables

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Instructions

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1 Prep roast

Preheat the oven to 220°C/200°C. Place the chicken breast into a large baking dish. Scrub the potatoes clean (no need to peel them!) and chop them into small cubes. Add the potatoes to the dish. In a bowl, combine the peeled and crushed garlic and the rinsed and chopped parsley with the butter, oilsalt and pepper. Spoon the mixture over the chicken and potatoes. Roast for 25 min. (See pro tip!)

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2 Prep vegetables

Meanwhile, rinse the vegetables. Separate the broccoli into florets. Slice the zucchini into disks. Chop the spinach.

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3 Fry vegetables

Heat a large pan over a medium-high heat with a drizzle of olive oil. Fry the broccoli for 5 min. Add the zucchini and fry for 3 min further. Add the spinach and fry for a final 2 min. Season with salt and black pepper.

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4 Finish roast

Remove the casserole dish from the oven. Turn on your broiler or grill. Top the chicken with the grated mozzarella. Roast the chicken and potatoes for  3–5 min further or until the surface is nicely browned. Set aside to rest for 5 min before serving. 

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5 Serve

Serve the chicken and the potatoes with the green vegetables to the side.

Tips for fussy eaters

If they don't like garlic as much as you do, prepare a batch of the sauce without it.

Pro tip

Why not roast the potatoes in the oven while you fry the chicken in a pan. Simply bring the two together in step 4!

The whole family will enjoy this tasty chicken dinner!

Cooking Time: 45 min

Cals 776 · Prot 66 · Carbs 61 · Fat 30

Gluten-Free

Ingredients

Number of people

Chicken roast

Chicken breast 400 Grams
Potatoes 600 Grams
Garlic cloves 4 Pieces
Fresh parsley 15 Grams
Salted butter 40 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Grated mozzarella 100 Grams

Vegetables

Broccoli 200 Grams
Small zucchini 2 Pieces
Spinach 100 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

The whole family will enjoy this tasty chicken dinner!

Cooking Time: 45 min

Cals 776 · Prot 66 · Carbs 61 · Fat 30

Gluten-Free

Instructions

photo

1 Prep roast

Preheat the oven to 220°C/200°C. Place the chicken breast into a large baking dish. Scrub the potatoes clean (no need to peel them!) and chop them into small cubes. Add the potatoes to the dish. In a bowl, combine the peeled and crushed garlic and the rinsed and chopped parsley with the butter, oilsalt and pepper. Spoon the mixture over the chicken and potatoes. Roast for 25 min. (See pro tip!)

photo

2 Prep vegetables

Meanwhile, rinse the vegetables. Separate the broccoli into florets. Slice the zucchini into disks. Chop the spinach.

photo

3 Fry vegetables

Heat a large pan over a medium-high heat with a drizzle of olive oil. Fry the broccoli for 5 min. Add the zucchini and fry for 3 min further. Add the spinach and fry for a final 2 min. Season with salt and black pepper.

photo

4 Finish roast

Remove the casserole dish from the oven. Turn on your broiler or grill. Top the chicken with the grated mozzarella. Roast the chicken and potatoes for  3–5 min further or until the surface is nicely browned. Set aside to rest for 5 min before serving. 

photo

5 Serve

Serve the chicken and the potatoes with the green vegetables to the side.

Tips for fussy eaters

If they don't like garlic as much as you do, prepare a batch of the sauce without it.

Pro tip

Why not roast the potatoes in the oven while you fry the chicken in a pan. Simply bring the two together in step 4!

Ingredients

Number of people

Chicken roast

Chicken breast 400 Grams
Potatoes 600 Grams
Garlic cloves 4 Pieces
Fresh parsley 15 Grams
Salted butter 40 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Grated mozzarella 100 Grams

Vegetables

Broccoli 200 Grams
Small zucchini 2 Pieces
Spinach 100 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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