Chicken in Sun-dried Tomato Sauce
with Rosemary Potatoes and Zucchini
Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.
Cals 634 · Prot 64 · Carbs 65 · Fat 14
Family Friendly
45 min
Familiar flavours like rosemary take humble ingredients such as chicken and potatoes to the next level.
Cals 634 · Prot 64 · Carbs 65 · Fat 14
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Sun dried tomatoes
30 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Salt
0.3 Tsp
Tomato paste
30 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Water
200 ML
Brown sugar
5 Grams
Cream cheese
4*
80 Grams
Sides
Fresh rosemary
10 Grams
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Large zucchini
1 Piece
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2651 / 634 |
| Fats (g) | 13.7 |
| of which saturated (g) | 7.9 |
| Carbohydrates (g) | 65 |
| of which sugars (g) | 19.7 |
| Fibers (g) | 13.7 |
| Proteins (g) | 63.7 |
| Salt (g) | 3.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast potatoes
- Preheat the oven to 200°C/180°C fan.
- Strip and finely chop a couple sprigs of rosemary.
- Chop the potatoes (skins on) into half moons or wedges.
- 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 for 20 min until halfway cooked through.
Tip! If you find the rosemary overpowering, use only half the amount.
2 Prep vegetables
- Meanwhile, finely chop the sun-dried tomatoes.
- Peel and finely chop the onion.
- Peel and mince the garlic.
- Slice the zucchini in quarters lengthwise.
- Remove the seeds in the middle.
- Chop into chunky slabs.
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.
- Cook for 5-7 min on either side until golden and mostly cooked through.
- Transfer the chicken to a plate.
- Reserve the pan.
4 Roast zucchini
- Once the potatoes are halfway cooked through, add the zucchini alongside with a small drizzle of oil and a pinch of salt.
- Roast for 15-20 min further until cooked to your liking.
Tip! Overcrowded? Use two trays to roast the vegetables.
5 Make sauce
- Return the reserved pan to a medium heat.
- Add the onion and garlic with a drizzle of oil.
- Cook for 3 min.
- Add the tomato paste, sun-dried tomatoes.
- Cook for 1 min.
- Add the 0.5 chicken stock cube, measured water, sugar.
- Simmer for 5 min.
- Add the cream cheese and whisk until smooth.
- Add the chicken. Cook for 2-3 min further until warmed through.
Tip! For a velvety sauce, transfer the cooked ingredients to a blender and blitz until smooth.
6 Serve
- Slice the chicken.
- Serve the Chicken in Sun-dried Tomato Sauce with Rosemary Potatoes and Zucchini.
- Drizzle over with the sauce.
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