Nan's Chicken & Broccoli
with Roasted Veggies & Flaked Almonds
A perfect blend of paprika, pepper, onion and garlic, Nan's special seasoning adds a rich, traditional flavour to succulent chicken breast.. And the best thing... the creamy sauce is made in the same pan to give you a super flavoursome result and an easy clean up!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
carrot
½
brown onion
1 clove
garlic
1 head
broccoli
1 packet
chicken breast
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Instructions
• See 'air fryer tips!' (below). Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Sprinkle over chicken-style stock powder. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, thinly slice brown onion (see ingredients). • Finely chop garlic. • Cut broccoli into small florets, then roughly chop the stalk.
• Season chicken breast with salt and pepper on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until browned, 2 minutes each side (the chicken will finish cooking in step 5!). Transfer to a plate.
• Return frying pan to a medium heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and Nan's special seasoning and cook until fragrant, 1 minute. • Reduce heat to low. Add light thickened cream and a pinch of pepper. Stir to combine.
TIP: Scrape up any meaty bits from the bottom of the pan, they add great flavour to the sauce!
• Return chicken (and any resting juices!) to the pan and cover with a lid or foil. Simmer until the chicken is cooked through and the sauce has thickened slightly, 10-12 minutes. Stir through a splash of water and season with salt and pepper. • While the chicken is cooking, heat a drizzle of olive oil in a medium frying pan over medium-high heat. Cook broccoli, tossing, until tender, 5-6 minutes. Season.
• Divide Nan's chicken and broccoli and the roast veggies between plates. • Spoon over any remaining sauce from the pan. • Sprinkle with flaked almonds to serve. Enjoy!