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Chicken Breast with Hollandaise Sauce

Name: Chicken Breast with Hollandaise Sauce with green beans & rosemary baby potatoes
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Chicken breast; 100 g Hollandaise sauce; 400 g Pre-cooked halved baby potatoes [skin-on]; ⅓ sachet(s) Dried thyme; ⅓ sachet(s) Dried rosemary; 1 sachet(s) Sicilian-style herb mix; 200 g Mini Roma tomatoes; 300 g Green beans; 1.5 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with green beans & rosemary baby potatoes

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Hollandaise sauce is a rich, buttery sauce believed to have originated in France. Its name references the Dutch, as it was first popularized in French cuisine after a diplomatic alliance with the Netherlands!

Tags:

Calorie Smart

•Extra Veggies

•High Protein

•-30% carbs

Allergens:

Melk (inclusief lactose)

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Chicken breast

50 g

Hollandaise sauce

(Contains: Melk (inclusief lactose), Ei)

200 g

Pre-cooked halved baby potatoes [skin-on]

0.17 sachet(s)

Dried thyme

0.17 sachet(s)

Dried rosemary

½ sachet(s)

Sicilian-style herb mix

100 g

Mini Roma tomatoes

150 g

Green beans

Not included in your delivery

¾ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2882 kJ

Calories689 kcal

Fat38.5 g

Saturated Fat11.5 g

Carbohydrate43.1 g

Sugar6.7 g

Dietary Fiber12.4 g

Protein38.9 g

Salt1.2 g

Potassium718 mg

Calcium112 mg

Iron1.6 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

•Oven Dish

•Pan with Lid

•Deep Plate

•Fryingpan with lid

•Saucepan

Cooking Steps

Preheat the oven to 220°C.
Fill a pot or saucepan with a shallow layer of water.
Discard the tips of the green beans and transfer to the pot, then add a pinch of salt and cover with the lid.
Bring to a boil and allow to cook gently for 3 minutes, then drain and rinse under cold water.

Transfer the green beans to an oven dish, along with the tomatoes. Drizzle with olive oil.
Add the thyme and season with salt and pepper, then toss well to coat.
Roast in the oven for 15 minutes.
Transfer the chicken to a deep plate. Coat with the Sicilian spices and a light drizzle of olive oil. Season with salt and pepper.

Transfer the chicken to an oven dish and roast for 8 - 10 minutes or until done.
Melt a knob of butter in a frying pan over medium-high heat and fry the baby potatoes for 5 - 6 minutes, covered.
Remove the lid and add the rosemary, then fry for a further 5 minutes.

Heat the Hollandaise sauce in a saucepan over low heat.
Season to taste with salt and pepper, then add the juices from the chicken and mix well.
Serve the rosemary baby potatoes on plates with the roasted vegetables. Slice the chicken and serve with the Hollandaise sauce.