Chicken with Caponata

and Rosemary Carrot Puree

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Heat a pot with the cream and fresh rosemary over a medium heat. Simmer for 5 min. Remove from the heat and set aside to infuse. 

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2 Roast caponata

Chop the eggplants and zucchini into small bite-sized pieces. Peel and slice the onion into wedges. Roughly chop the tomatoes. Place the eggplantsonions, tomatoes and zucchini on an oiled baking tray with a large pinch of salt and a grind of black pepper. Drizzle generously with olive oil and toss. Bake for 25 min or until tender. 

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3 Cook carrots

Meanwhile, peel and chop the carrots into small pieces. Remove and discard the rosemary. Pour the rosemary infused cooking cream into a food processor. Return the unwashed pot to a high heat with water and carrots. Bring to a boil and cook for 7 min or until tender. Drain. 

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4 Cook 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 each side until golden and cooked through.

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5 Blitz

Transfer the drained carrotschicken stock cube and vinegar to the food processor with the cream. Blend until smooth.

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6 Serve

Once ready, tear the fresh basil directly over the roasted vegetables and add the olives. Tumble. Spread the carrot puree over plates and top with the caponata and chicken breast.

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

Infuse the cooking cream with the fresh rosemary up to 24 hours in advance.

A delicious twist on an Italian classic!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 644 · Prot 51 · Carbs 36 · Fat 34

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.5

Carrot rosemary puree

Cooking cream 200 ML
Fresh rosemary 10 Grams
Carrot 2 Pieces
Chicken stock cube 0.5 Pieces
Apple cider vinegar 15 ML

Caponata

Eggplant 1 Piece
Small zucchini 2 Pieces
Red onion 1 Piece
Tomatoes 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp
Fresh basil 15 Grams
Kalamata olives 40 Grams

A delicious twist on an Italian classic!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 644 · Prot 51 · Carbs 36 · Fat 34

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Heat a pot with the cream and fresh rosemary over a medium heat. Simmer for 5 min. Remove from the heat and set aside to infuse. 

photo

2 Roast caponata

Chop the eggplants and zucchini into small bite-sized pieces. Peel and slice the onion into wedges. Roughly chop the tomatoes. Place the eggplantsonions, tomatoes and zucchini on an oiled baking tray with a large pinch of salt and a grind of black pepper. Drizzle generously with olive oil and toss. Bake for 25 min or until tender. 

photo

3 Cook carrots

Meanwhile, peel and chop the carrots into small pieces. Remove and discard the rosemary. Pour the rosemary infused cooking cream into a food processor. Return the unwashed pot to a high heat with water and carrots. Bring to a boil and cook for 7 min or until tender. Drain. 

photo

4 Cook 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 each side until golden and cooked through.

photo

5 Blitz

Transfer the drained carrotschicken stock cube and vinegar to the food processor with the cream. Blend until smooth.

photo

6 Serve

Once ready, tear the fresh basil directly over the roasted vegetables and add the olives. Tumble. Spread the carrot puree over plates and top with the caponata and chicken breast.

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

Infuse the cooking cream with the fresh rosemary up to 24 hours in advance.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.5

Carrot rosemary puree

Cooking cream 200 ML
Fresh rosemary 10 Grams
Carrot 2 Pieces
Chicken stock cube 0.5 Pieces
Apple cider vinegar 15 ML

Caponata

Eggplant 1 Piece
Small zucchini 2 Pieces
Red onion 1 Piece
Tomatoes 1 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp
Fresh basil 15 Grams
Kalamata olives 40 Grams
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