French Apple Chicken

with Roasted Vegetables

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low-carb
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low-carb
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Instructions

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1 Prep vegetables

Preheat the oven to 220°C/200°C fan. Peel and chop the parsnips and carrots roughly. Peel and slice the red onion into wedges. Peel and finely chop the shallots. Grate the apple.

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2 Roast vegetables

Add the parsnip, carrot, red onion, olive oil, mustard and half of the thyme to a bowl and give everything a good mix up. Add the lot to a lined baking tray and roast in the oven for 30 min. Season with salt and pepper.

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3 Fry chicken

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the chicken and cook for 2 min per side. Reduce the heat to low and add shallots and apple. Fry for 2 min further.

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4 Simmer sauce

Add the measured water, cooking cream and the remaining thyme. Simmer, uncovered, for 10-15 min until the sauce has thickened and the chicken is cooked through. Season with salt and pepper to taste. Serve the roasted root vegetables to the side.

Tips for fussy eaters

Serve the chicken and the sauce with rice. Serve some of the carrots as crudites on the side.

Pro tip

Be patient when roasting the root vegetables. Rushing them will make them taste half as good.

A succulent mix of sweet and savoury.

Cooking Time: 45 min

Cals 674 · Prot 48 · Carbs 56 · Fat 29

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Shallots 1 Piece
Green apple 1 Piece
Olive oil 1 Tbsp
Water 150 ML
Cooking cream 200 ML
Dried thyme 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Roasted veggies

Parsnip 1 Piece
Carrot 2 Pieces
Red onion 1 Piece
Olive oil 2 Tbsp
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

A succulent mix of sweet and savoury.

Cooking Time: 45 min

Cals 674 · Prot 48 · Carbs 56 · Fat 29

Gluten-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 220°C/200°C fan. Peel and chop the parsnips and carrots roughly. Peel and slice the red onion into wedges. Peel and finely chop the shallots. Grate the apple.

photo

2 Roast vegetables

Add the parsnip, carrot, red onion, olive oil, mustard and half of the thyme to a bowl and give everything a good mix up. Add the lot to a lined baking tray and roast in the oven for 30 min. Season with salt and pepper.

photo

3 Fry chicken

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the chicken and cook for 2 min per side. Reduce the heat to low and add shallots and apple. Fry for 2 min further.

photo

4 Simmer sauce

Add the measured water, cooking cream and the remaining thyme. Simmer, uncovered, for 10-15 min until the sauce has thickened and the chicken is cooked through. Season with salt and pepper to taste. Serve the roasted root vegetables to the side.

Tips for fussy eaters

Serve the chicken and the sauce with rice. Serve some of the carrots as crudites on the side.

Pro tip

Be patient when roasting the root vegetables. Rushing them will make them taste half as good.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Shallots 1 Piece
Green apple 1 Piece
Olive oil 1 Tbsp
Water 150 ML
Cooking cream 200 ML
Dried thyme 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Roasted veggies

Parsnip 1 Piece
Carrot 2 Pieces
Red onion 1 Piece
Olive oil 2 Tbsp
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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