Chicken & Creamy Herb Sauce
with Roasted Sweet Potato & Garlicky Veggies
Slather a silky sauce on seared chicken breasts, serve with sweet potato chunks and crisp sautéed veggies, and you have a weeknight winner without the carb overloads. Check out our 'Little cooks' tips and get the kids involved, too!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 head
broccoli
1
carrot
2 clove
garlic
1 bag
herbs
1 packet
chicken breast
1 packet
light cooking cream
(Contains Milk;)
½ sachet
chicken-style stock powder
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Place on a lined oven tray (if your oven tray is crowded, divide between two trays). Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
Little cooks: Help season and toss the sweet potato chunks! Make sure they're spread out in a single layer.
Meanwhile, cut broccoli into small florets. Thinly slice carrot into rounds. Finely chop garlic. Roughly chop herb leaves.
Little cooks: Lend a hand by washing the veggies!
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot with a splash of water, tossing, until tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper to taste. Transfer to a plate, then cover to keep warm.
Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season on both sides. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
Return frying pan to medium-low heat. Add light cooking cream, herbs, chicken-style stock powder (see ingredients), remaining garlic and any chicken resting juices. Cook, scraping up any chicken bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.
TIP: If you'd prefer a thinner sauce, add more water, 1 tsp at a time, until desired consistency is reached.
Slice the chicken. Divide the chicken, roast sweet potato and garlicky veggies between plates. Drizzle the creamy herb sauce over the chicken to serve.