Chicken Breast & Creamy Oregano Sauce

Name: Chicken Breast & Creamy Oregano Sauce with Rosemary-Roasted Potatoes & Garlicky Veggies
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 2 carrot; 1 courgette; 3 clove garlic; 1 sprig rosemary; 1 bunch oregano; 1 packet chicken breast; 10 g butter; ½ sachet Chicken-Style Stock Powder; ½ bottle cream

with Rosemary-Roasted Potatoes & Garlicky Veggies

Get up to $175 off

It’s all about the sauce in this winning dinner – garlic and oregano combine in a creamy and delectable sauce that’s rich and indulgent. Teamed with succulent chicken, rosemary potatoes and garlicky veggies, you just can’t go wrong.

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

courgette

3 clove

garlic

1 sprig

rosemary

1 bunch

oregano

1 packet

chicken breast

½ sachet

Chicken-Style Stock Powder

½ bottle

cream

(Contains: Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Energy (kJ)2899 kJ

Fat35.8 g

of which saturates20.1 g

Carbohydrate45.8 g

of which sugars12.1 g

Protein44.2 g

Sodium519 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Slice the carrot and courgette into thin sticks. Finely chop the garlic. Pick and finely chop the rosemary (see ingredients). Pick and finely chop the oregano leaves. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

Place the potato, rosemary and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.

While the potato is baking, season the chicken breast on both sides. Heat a large frying pan over a high heat with a drizzle of olive oil and the butter. Cook the chicken until browned, 2 minutes each side. Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size).

While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and courgette until tender, 4-5 minutes. Add 1/2 the garlic, then season and cook until fragrant, 1 minute. Transfer to a bowl and set aside.

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the remaining garlic and oregano until fragrant, 1 minute. Add the longlife cream (see ingredients) and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and cook until slightly reduced, 2-3 minutes. Season to taste.