Seared Chicken & Butter Sage Sauce
with Potato Chunks & Sautéed Veggies
- Almond
- Milk
The secret is in the sauce but don’t worry because we’re sharing our saucy secrets right here. It’s a buttery sage delight tonight, perfect for coating over pan-seared chicken, sliced and ready for eating as soon as it hits your table. *This recipe is under 650kcal per serving.*
Ingredients
2
potato
1 packet
flaked almonds
(Contains: Almond; )
1
carrot
1 bag
baby broccoli
1 bag
sage
2 clove
garlic
1 bag
baby spinach leaves
1 packet
chicken breast
½ sachet
Seasoning Blend
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
Little cooks: Help toss the potato chunks.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Thinly slice carrot into sticks. Halve baby broccoli lengthways. Pick and thinly slice sage. Finely chop garlic. • In a medium bowl, combine seasoning blend (see ingredients), pork loin steaks and a drizzle of olive oil.
Little cooks: Help pick the sage from the stems!
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and broccoli until tender, 4-5 minutes. • Add baby spinach leaves and stir until wilted. Season, then transfer to a bowl. Cover to keep warm.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Return the frying pan to medium heat with the butter and cook until beginning to brown, 1-2 minutes. • Add garlic and sage and cook until fragrant, 1 minute. • Remove pan from heat, then add any chicken resting juices.
• Slice seared chicken. • Divide chicken, potato chunks and sautéed veggies between plates. • Spoon sage butter over chicken and veggies. • Garnish with toasted almonds to serve. Enjoy!
