Herb chicken with sweet potato mash and sautéed broccoli
The recipe Herb chicken with sweet potato mash and sautéed broccoli can be made in around 45 minutes. Watching your figure? This gluten free recipe has 721 calories, 46g of protein, and 26g of fat per serving. This recipe serves 4 and costs $3.06 per serving. This recipe from spoonacular user isabelchatterton requires broccoli, herbs, olive oil, and Salt & Pepper. It works well as a pretty expensive main course. If you like this recipe, take a look at these similar recipes: Herb chicken with sweet potato mash and sautéed broccoli, Herb chicken with sweet potato mash and sautéed broccoli, and Herb chicken with sweet potato mash and sautéed broccoli.
Servings: 4
Ingredients:
1 medium head of broccoli, cut into florets
1 x pack Maggi So Juicy Mixed Herbs
1/4 cup olive oil (60 mL)
1 large Russet potato, peeled and diced
Freshly ground black pepper and salt
1 1/2 pounds of boneless, skinless chicken breasts
3 large sweet potatoes, peeled and diced
2 tablespoons Chilled unsalted butter
Equipment:
oven
frying pan
Cooking instruction summary:
- Preheat the oven to 350F (180C) or 320F (160C) for convection oven and cook the chicken according to the pack instructions.
- About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
- Heat the oil in a pan and quickly saut the broccoli until tender. Cover to keep warm.
- Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
- Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
- Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.
Step by step:
1. Preheat the oven to 350F (180C) or 320F (160C) for convection oven and cook the chicken according to the pack instructions. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
2. Heat the oil in a pan and quickly saut the broccoli until tender. Cover to keep warm.
3. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
4. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.
Nutrition Information:
covered percent of daily need
