Chicken & Creamy Chive Sauce
with Wedges & Garlicky Greens
With their delicate onion flavour and vibrant colour, chives make a sauce sing! This creamy chive sauce for seared chicken breast is packed with flavour, and with roasted potatoes and garlicky veggies on the side, it makes a meal everyone will love.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
Ingredients
3
potato
1 head
broccoli
1 clove
garlic
1 packet
chicken thigh
1 bag
baby spinach leaves
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 bag
chives
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
While the wedges are roasting, cut the broccoli into small florets and roughly chop the stalk. Finely chop the garlic and chives.
Season the chicken thigh on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, turning occasionally until cooked through, 10-14 minutes. Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli, season and cook, tossing, until just tender, 5-6 minutes. Add the garlic and baby spinach leaves and cook until fragrant and wilted slightly, 1 minute. Transfer to a plate.
Wipe out the frying pan, then return to a medium-low heat. Add the longlife cream (see ingredients), chives, chicken-style stock powder (see ingredients) and any chicken resting juices. Cook, scraping up any meaty bits from the pan, until slightly thickened, 2-3 minutes. Season to taste.
TIP: If the sauce seems thick, add more water, 1 tsp at a time, until it has your desired consistency.
Slice the chicken. Divide the chicken, wedges and garlicky greens between plates. Pour the creamy chive sauce over the chicken to serve.
