Herb chicken with sweet potato mash and sautéed broccoli

Herb chicken with sweet potato mash and sautéed broccoli could be just the gluten free recipe you've been looking for. One portion of this dish contains about 46g of protein, 26g of fat, and a total of 721 calories. For $3.06 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of skinless boneless chicken breasts, herbs, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by spoonacular user muelhemer. If you like this recipe, you might also like recipes such as 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:

  1. Preheat the oven to 350F (180C) or 320F (160C) for convection oven and cook the chicken according to the pack instructions.
  2. 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.
  3. Heat the oil in a pan and quickly saut the broccoli until tender. Cover to keep warm.
  4. 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.
  5. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  6. 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:

Quickview
720 Calories
46g Protein
25g Total Fat
78g Carbs
79% Health Score
Limit These
Calories
720
36%

Fat
25g
40%

  Saturated Fat
6g
42%

Carbohydrates
78g
26%

  Sugar
13g
15%

Cholesterol
123mg
41%

Sodium
587mg
26%

Get Enough Of These
Protein
46g
93%

Vitamin A
37355IU
747%

Vitamin C
149mg
181%

Vitamin K
170µg
163%

Vitamin B6
2mg
120%

Vitamin B3
21mg
105%

Selenium
60µg
86%

Potassium
2355mg
67%

Phosphorus
629mg
63%

Manganese
1mg
57%

Vitamin B5
5mg
56%

Fiber
12g
51%

Magnesium
161mg
40%

Folate
143µg
36%

Vitamin B1
0.49mg
33%

Vitamin B2
0.54mg
32%

Copper
0.6mg
30%

Vitamin E
4mg
30%

Iron
4mg
23%

Zinc
2mg
18%

Calcium
170mg
17%

Vitamin B12
0.35µg
6%

Vitamin D
0.28µg
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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