Seared Chicken & Creamy Parsley Sauce
with Sweet Potato Wedges & Garlicky Veggies
Once you try our recipe for creamy parsley sauce, you'll want to pour it on everything - starting with perfectly seared chicken breast, which we've teamed with the best kind of veggies for a meal that will have everyone wiping their plates clean.
This recipe is under 650kcal per serving and under 40g carbohydrates 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 clove
garlic
1 bag
parsley
1 packet
chicken breast
1 packet
light cooking cream
(Contains Milk;)
1 bag
Green Veg Mix
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
Little cooks: Help season and toss the wedges!
• Meanwhile, finely chop garlic. Roughly chop parsley leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green veg mix, tossing, until just tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer veggies to a bowl. Season to taste. Cover to keep warm.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper. • Add chicken, turning to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your plan is getting crowded). • Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Return pan to medium-low heat. • Cook light cooking cream, parsley and any chicken resting juices, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. • Season to taste.
• Slice the seared chicken. • Divide chicken, sweet potato wedges and garlicky veggies between plates. • Drizzle creamy parsley sauce over chicken to serve. Enjoy!
Little cooks: Under adult supervision, add the finishing touch by drizzling the sauce on top! Be careful, the sauce will still be hot!