Smokey Chicken & Red Wine Jus
with Kūmara Mash & Lemony Greens- Milk
- Almond
- Eggs
- Wheat
- Gluten
- Sesame
- Soy
- Fish
- Milk
- May contain traces of allergens
Smokey, saucy, and seriously satisfying! Tender chicken strips are served over creamy kūmara mash with a side of zesty lemony greens and a generous pour of red wine jus—it’s a cosy-meets-classy combo that hits all the right notes. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
320 g
Chicken Breast Strips
1 packet
Broccoli Florets
1 packet
Orange Kumara
1 packet
Red Wine Jus
(Contains: Almond, Eggs, Wheat, Gluten, Sesame, Soy, Fish, Milk, May contain traces of allergens; )
1 sachet
Kiwi Spice Blend
1
Lemon
1
baby kale
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water, then add a pinch of salt.
• Cook diced kūmara in the boiling water, over medium-high heat, until easily pierced with a fork, 8-10 minutes.
• Drain and return kūmara to saucepan.
• Add the butter and salt. Mash until smooth. Season generously with pepper and cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken breast strips and Kiwi spice blend, turning occasionally, until browned and cooked through, 6-8 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, halve lemon.
• To a medium microwave-safe bowl, add broccoli florets and a splash of water, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl. Add baby kale and a good squeeze of lemon juice. Toss to combine and season to taste.
• In a small microwave-safe bowl, microwave red wine jus until warmed through, 30 seconds.
• Divide kūmara mash, smokey chicken and lemony greens between plates. Pour over red wine jus to serve. Enjoy!
