Cal Smart Honey-Thyme Chicken Breasts
with Roasted Potatoes and Broccoli
This calorie smart supper is full of flavour without the richness. Honey and thyme make a delicious glaze for tender chicken, while easy roasted potatoes and broccoli complete this ideal weeknight plate.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Ingredients: Chicken breast • Yellow potato • Broccoli • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Honey • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme • Garlic.
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.
Ingredients
2 unit(s)
Chicken Breasts
300 g
Yellow Potato
227 g
Broccoli
1 unit(s)
Garlic, cloves
7 g
Thyme
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Honey
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces. Strip thyme leaves from stems.
- To a parchment-lined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.
- Meanwhile, cut broccoli in to bite-sized pieces
- Peel, then mince or grate garlic.
- To one side of an unlined baking sheet, add broccoli, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) oil. (TIP: Adding water helps the broccoli steam while they roast.) Season with salt and pepper, then toss to coat. Set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 1-2 min per side, until golden.
- Remove the pan from heat. Transfer chicken to the other side of the baking sheet with broccoli.
- Roast chicken and broccoli in the top of the oven for 12-14 min, until broccoli are tender and chicken is cooked through.**
- When chicken is almost done, reheat the same pan (from step 3) over medium.
- When hot, add 1 tsp (2 tsp) oil, then garlic and remaining thyme. Cook, stirring often, until fragrant, 30 sec.
- Stir in 1/4 cup (1/2 cup) water, honey, broth concentrate and Dijon. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Season with pepper, to taste.
- When chicken is done, transfer to a cutting board.
- Thinly slice chicken.
- Stir any chicken resting juices into sauce.
- Divide chicken, potatoes and broccoli between plates.
- Drizzle honey-thyme sauce over chicken.
If you've opted to get chicken breasts, heat a large non-stick pan over medium-high. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 1-2 min per side, until golden. Remove the pan from heat. Transfer chicken to the other side of the baking sheet with broccoli. Increase roast time to 12-14 min, until chicken is cooked through.**