Chicken with Caponata
and Rosemary Carrot Puree
A delicious twist on an Italian classic!
Cals 685 · Prot 56 · Carbs 43 · Fat 33
Low Carb
30 min
A delicious twist on an Italian classic!
Cals 685 · Prot 56 · Carbs 43 · Fat 33
Low Carb
Ingredients
Chicken
Chicken breast
400 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Rosemary carrot puree
Cooking cream
4*
200 ML
Fresh rosemary
10 Grams
Carrot
2 Piece
Chicken stock cube
4*5*9*15*
0.5 Piece
Apple cider vinegar
15 ML
Caponata
Eggplant
1 Piece
Small zucchini
2 Piece
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
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) | 2847 / 685 |
| Fats (g) | 33 |
| of which saturated (g) | 18.5 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 22.4 |
| Fibers (g) | 14 |
| Proteins (g) | 56.3 |
| Salt (g) | 3.4 |
*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 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.
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 eggplants, onions, 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.
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 plenty of water. Bring to a boil, add the carrots and cook for 7 min or until tender. Drain.
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.
5 Blitz
Transfer the drained carrots, 0.5 chicken stock cube and vinegar to a food processor with the cream. Blend until smooth.
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.
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