Chicken with Basil Crème, Olives & Green Beans
over creamy carrot purée with shaved almondsCalories
:
688 kcalProtein
:
38.5g proteinTotal
:
30 minutesDifficulty
:
EasyExtra Veggies
-30% carbs
High Protein
Calorie Smart
Allergens:
- Amandelnoten
- Noten
- Milk (including lactose)
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
This recipe provides 395 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Carrot
½ piece
Parsnip
½ piece
Garlic
½ piece
Red onion
100 g
Green beans
¼ sachet(s)
Dried thyme
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
¼ piece
Apple
15 g
Kalamata olives
25 g
Mascarpone
(Contains: Milk (including lactose))
7.5 milliliters
Basil crème
1 piece
Chicken breast
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Water
1 tablespoon
[Plant-based] butter
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2877 kJ
Calories688 kcal
Fat42.9 g
Saturated Fat19.3 g
Carbohydrate32.5 g
Sugar21.9 g
Dietary Fiber14.7 g
Protein38.5 g
Salt1.3 g
Potassium1116.5 mg
Calcium178.2 mg
Iron1.9 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.
Cooking Steps
1
- Peel or thoroughly wash the parsnip and the carrot, then roughly chop both.
- Heat a drizzle of olive oil with a knob of butter in a pot or saucepan over medium-high heat. Fry the carrot and the parsnip for 3 - 4 minutes.
- Submerge with water and add a pinch of salt.
- Bring to the boil and cook for 12 - 15 minutes until done, then drain and set aside.
2
- Meanwhile, crush or mince the garlic.
- Discard the tips of the green beans.
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the green beans with the garlic and the thyme for 2 - 3 minutes.
3
- Add the water and cover with the lid (see pantry for amount).
- Cook the green beans for 4 - 6 more minutes, then season to taste with salt and pepper.
- Meanwhile, slice the onion into half-rings.
- Season the chicken with salt and pepper.
4
- Heat a clean frying pan over high heat and toast the almonds until golden-brown. Remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat.
- Fry the chicken with the onion for 2 - 3 minutes per side, or until done.
5
- Core and dice the apple.
- Roughly chop the olives.
- Mash the carrot and the parsnip with the mascarpone until smooth
- Stir in the mustard, then season to taste with salt and pepper.
Did you know... the parsnip in this recipe contains potassium, a mineral that contributes to the maintenance of normal blood pressure.
6
- Serve the carrot purée on plates.
- Serve the chicken and the green beans alongside.
- Garnish the green beans with the apple, the shaved almonds and the olives.
- Drizzle the chicken with the basil crème to finish.
