Chicken with Brown Butter Almond Broccolini

and Sweet Potato Mash

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Instructions

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1 Make mash

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook the sweet potatoes for 15 min or until soft. Meanwhile, grate the Parmesan. Once soft, drain the sweet potatoes and return them to the pan. Add the Parmesan and half of the butter and mash until smooth. Season.

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2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Remove from the pan and keep warm.

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3 Roast broccolini

Meanwhile, add the tenderstem broccoli to a lined baking tray. Drizzle with oil and sprinkle with a pinch of salt. Roast for 10 min until the stalks are tender and the florets are beginning to crisp.

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4 Brown butter

Return the pan to a medium low heat and add the remaining butter and almond flakes. Cook gently for 5 min or until both the almonds and the butter are lightly browned. Remove from the heat.

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5 Serve

Plate up the sweet potato mash, chicken and tenderstem broccoli. Pour the brown butter almonds over the tenderstem broccoli.

Tips for fussy eaters

Make their mash without Parmesan, boil the broccolini and serve without the brown butter almonds.

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

While brown butter is super easy to make, it'll add a deliciously biscuity flavour to your supper!

Cooking Time: 30 min

Cals 664 · Prot 52 · Carbs 38 · Fat 30

Gluten-Free

Ingredients

Number of people

Chicken breast 400 Grams
Parmesan 30 Grams
Sweet potatoes 400 Grams
Salted butter 30 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tenderstem broccoli 150 Grams
Almond flakes 30 Grams

While brown butter is super easy to make, it'll add a deliciously biscuity flavour to your supper!

Cooking Time: 30 min

Cals 664 · Prot 52 · Carbs 38 · Fat 30

Gluten-Free

Instructions

photo

1 Make mash

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook the sweet potatoes for 15 min or until soft. Meanwhile, grate the Parmesan. Once soft, drain the sweet potatoes and return them to the pan. Add the Parmesan and half of the butter and mash until smooth. Season.

photo

2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Remove from the pan and keep warm.

photo

3 Roast broccolini

Meanwhile, add the tenderstem broccoli to a lined baking tray. Drizzle with oil and sprinkle with a pinch of salt. Roast for 10 min until the stalks are tender and the florets are beginning to crisp.

photo

4 Brown butter

Return the pan to a medium low heat and add the remaining butter and almond flakes. Cook gently for 5 min or until both the almonds and the butter are lightly browned. Remove from the heat.

photo

5 Serve

Plate up the sweet potato mash, chicken and tenderstem broccoli. Pour the brown butter almonds over the tenderstem broccoli.

Tips for fussy eaters

Make their mash without Parmesan, boil the broccolini and serve without the brown butter almonds.

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Ingredients

Number of people

Chicken breast 400 Grams
Parmesan 30 Grams
Sweet potatoes 400 Grams
Salted butter 30 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tenderstem broccoli 150 Grams
Almond flakes 30 Grams
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