Herb chicken with sweet potato mash and sautéed broccoli

If you have about 45 minutes to spend in the kitchen, Herb chicken with sweet potato mash and sautéed broccoli might be a spectacular gluten free recipe to try. This recipe serves 4. For $3.06 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. One serving contains 721 calories, 46g of protein, and 26g of fat. This recipe from spoonacular user tammyhardy requires unsalted butter, herbs, sweet potatoes, and russet potato. It works well as a rather expensive main course. Users who liked this recipe also liked 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
720k Calories
46g Protein
25g Total Fat
78g Carbs
79% Health Score
Limit These
Calories
720k
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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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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