Carb Smart Saucy Chicken
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Carb Smart Saucy Chicken

Carb Smart Saucy Chicken

with Veggie Hash

Potato hash is a classic dish, and this one is no exception. With two types of potato and veggies, plus chicken breast and a deliciously creamy pepper sauce, you'll want to add this to your dinner rotation.

Ingredients: Chicken breast • Russet potato • Green pepper • Sweet potato • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Green onion • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

Tags:
Carb Smart
New
Allergens:
Milk
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Green Bell Pepper

1 unit(s)

Russet Potato

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

56 mL

Cream

(Contains Milk)

2 unit(s)

Green Onion

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 unit(s)

Sweet Potato

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories670 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate49 g
Sugar9 g
Dietary Fiber7 g
Protein45 g
Cholesterol175 mg
Sodium530 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium100 mg
Iron3.5 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 Sheet
Measuring Spoons
Box Grater
Colander
Large Non-Stick Pan
Small pot

Cooking Steps

Prep Peppers
1
  • Core, then cut pepper into 1/2-inch strips. 
  • Add peppers and 1/2 tbsp oil to an unlined baking sheet. Season with salt and pepper then toss to coat. Set aside. 
Prep potatoes
2
  • Peel, then grate potato and sweet potato. 
  • Add grated potatoes to a colander. Rinse grated potatoes under cold water, 1 min.  
  • Using your hands, squeeze out as much excess water as possible, then transfer grated potatoes to a plate. Set aside.
Cook chicken and peppers
3
  • Pat chicken dry with paper towels. Season chicken with Smoked Paprika Garlic Blend and salt. 
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
  • Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to the baking sheet with the peppers. Roast in the middle of the oven until cooked through, 8-10 min.**
Cook potatoes
4
  • Reheat the large non-stick pan over medium heat. 
  • When hot, add 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) butter. Swirl pan to melt. (NOTE: Use two large non-stick pans for 4ppl or work in batches.)
  • Sprinkle shredded potato in an even layer. Cook without touching until potatoes begin to crisp on the edges, 4-5 min. 
  • Using a wooden spoon, break up the potatoes. Cooking, stirring and flipping often, until potatoes are golden-brown and cooked through, 5-6 min. 
  • Season with salt. 
Heat sauce
5
  • Meanwhile, heat a small pot over medium heat. 
  • When hot, add cream and roasted red pepper pesto. 
  • Cook, stirring often until warmed through, 2-3 min. 
  • Set aside. 
Finish and serve
6
  • Thinly slice green onion. 
  • Thinly slice chicken. 
  • Divide potato hash between plates. 
  • Top with chicken and peppers. 
  • Spoon creamy pepper sauce over top. 
  • Sprinkle green onions over top.