Pan-Seared Thyme Chicken
with Parsley Carrots and Green Beans
Eating wholesome meals doesn't have to be boring. Tonight's elegant chicken dinner is elevated with a creamy pan sauce, roasted potatoes and herby carrots and green beans. Bon appetit!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
1 unit
Chicken Broth Concentrate
56 g
Onion, chopped
170 g
Carrot
340 g
Green Beans
360 g
Yellow Potato
14 g
Parsley and Thyme
1 tsp
Garlic Salt
(Contains Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt and Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Wash and dry all produce.
Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme sprigs and half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, until golden-brown, 20-22 min.
While potatoes roast, peel, then cut carrot into 1/4-inch half-moons. Trim, then halve green beans. Roughly chop parsley. Strip 1 tsp thyme leaves (dbl for 4 ppl) off remaining stems, then finely chop leaves. Pat chicken dry with paper towels, then sprinkle with chopped thyme. Season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 6-8 min.**
While chicken bakes, heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted, 1 min. Add carrots, green beans and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cook, covered, stirring occasionally, until veggies are tender and water is absorbed, 4-5 min. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.
Add onions and 1 tbsp butter (dbl for 4 ppl) to the same pan. Season with pepper. Cook, stirring often, until fragrant, 1 min. Sprinkle flour over onions. Cook, stirring often, until coated, 1 min. Add broth concentrate and 2/3 cup water (dbl for 4 ppl). Bring to a boil and cook, whisking often, until thickened slightly, 2-3 min.
Sprinkle veggies with parsley, then toss to combine. Divide potatoes, veggies and chicken between plates. Drizzle sauce over chicken.
