Chicken Breast in Sun Dried Tomato Sauce

with Rosemary Potatoes

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Instructions

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1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Finely chop the rosemary leaves. Rinse the potatoes and chop them (skins on) into small cubes. Add the potatoes to a baking tray with the rosemary, a drizzle of vegetable oil and a pinch of salt. Toss until the potatoes are coated. Roast in the oven for 30 min until crisp.

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2 Prep vegetables

Meanwhile, finely chop the sun dried tomatoes. Peel and slice the shallots. Peel and crush the garlic. Chop the zucchini into chunky chips.

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3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate and return the pan to a medium heat.

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4 Make sauce

Add the shallots and a drizzle of oil to the pan, cook for 3 min. Add the garlic and sun dried tomatoes and cook for 1 min. Add the chicken stock cube, measured water, sugar and tomato paste and simmer for 5 min. Add the cream cheese and, using a hand-held blender, blitz until smooth. Remove the pan from the heat, return the chicken and set aside.

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5 Cook zucchini

Meanwhile, heat a second non-stick pan over a medium-high heat with the butter. Add the zucchini and stir-fry for 4-5 min.

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6 Serve

Serve the chicken over the sauce, alongside the zucchini and roasted potatoes.

Tips for fussy eaters

Keep the rosemary sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro tip

Add a squeeze of lemon juice to the cooked zucchini.

Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.

Cooking Time: 35 min

Equipment Required: Blender

Cals 819 · Prot 61 · Carbs 80 · Fat 31

Ingredients

Number of people

Chicken and sauce

Chicken breast 400 Grams
Sun dried tomatoes 60 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Chicken stock cube 0.5 Pieces
Water 200 ML
Brown sugar 5 Grams
Tomato paste 30 Grams
Cream cheese 80 Grams

Sides

Fresh rosemary 10 Grams
Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Large zucchini 1 Piece
Salted butter 30 Grams

Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.

Cooking Time: 35 min

Equipment Required: Blender

Cals 819 · Prot 61 · Carbs 80 · Fat 31

Instructions

photo

1 Roast potatoes

Preheat the oven to 200°C/180°C fan. Finely chop the rosemary leaves. Rinse the potatoes and chop them (skins on) into small cubes. Add the potatoes to a baking tray with the rosemary, a drizzle of vegetable oil and a pinch of salt. Toss until the potatoes are coated. Roast in the oven for 30 min until crisp.

photo

2 Prep vegetables

Meanwhile, finely chop the sun dried tomatoes. Peel and slice the shallots. Peel and crush the garlic. Chop the zucchini into chunky chips.

photo

3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate and return the pan to a medium heat.

photo

4 Make sauce

Add the shallots and a drizzle of oil to the pan, cook for 3 min. Add the garlic and sun dried tomatoes and cook for 1 min. Add the chicken stock cube, measured water, sugar and tomato paste and simmer for 5 min. Add the cream cheese and, using a hand-held blender, blitz until smooth. Remove the pan from the heat, return the chicken and set aside.

photo

5 Cook zucchini

Meanwhile, heat a second non-stick pan over a medium-high heat with the butter. Add the zucchini and stir-fry for 4-5 min.

photo

6 Serve

Serve the chicken over the sauce, alongside the zucchini and roasted potatoes.

Tips for fussy eaters

Keep the rosemary sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.

Pro tip

Add a squeeze of lemon juice to the cooked zucchini.

Ingredients

Number of people

Chicken and sauce

Chicken breast 400 Grams
Sun dried tomatoes 60 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Chicken stock cube 0.5 Pieces
Water 200 ML
Brown sugar 5 Grams
Tomato paste 30 Grams
Cream cheese 80 Grams

Sides

Fresh rosemary 10 Grams
Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Large zucchini 1 Piece
Salted butter 30 Grams
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