Oven Chicken with Potatoes, Asparagus
and Herb Cream Cheese
Healthy and tasty!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
35 min
Healthy and tasty!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Allergens
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) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*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 Boil potatoes
Put a pan of salted water onto boil. Wash the potatoes under running water. Cut the larger ones in two. Cook for 10-15 minutes until nearly cooked. Drain and leave aside.
2 Fill chicken
In a small bowl, mix cream cheese with finely chopped chives and thyme. Season with salt and pepper. Slice a pocket into each of the chicken breasts. Be careful not to slice all the way through. Spoon in the cream cheese mixture and close the pocket.
3 Season and bake
Preheat the oven to 200°C. Season the chicken with oil, salt and pepper. Place on a large baking tray and add the halved potatoes. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 minutes.
4 Add veggies
Meanwhile, rinse asparagus well and discard woody stalks. Rinse cherry tomatoes. Take the chicken out of the oven and add asparagus and tomatoes to the tray. Bake for 10 more minutes.
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