Chicken Breast with Lemon & Herb Sauce
with roasted baby potatoes, parsnip & carrot
Did you know that parsnips grow sweeter in cold temperatures? That's why this vegetable is harvested in winter!
Tags:
Calorie Smart
•Family
Allergens:
Ei
•Mosterd
•Soja
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Baby potatoes
1 piece
Chicken breast with Mediterranean herbs
½ piece
Red onion
½ piece
Parsnip
1 piece
Carrot
½ sachet(s)
Sicilian-style herb mix
5 g
Fresh flat leaf parsley & basil
25 g
Lemon mayonnaise with black pepper
(Contains: Ei, Mosterd, Soja)
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2832 kJ
Calories677 kcal
Fat32.9 g
Saturated Fat8.5 g
Carbohydrate58.5 g
Sugar17.8 g
Dietary Fiber15.7 g
Protein31.3 g
Salt1.8 g
Potassium546.3 mg
Calcium89 mg
Iron0.9 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.
Utensils
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Wash or peel the parsnip, then cut both this and the onion into wedges. Thinly slice the carrot.
- Transfer the potatoes and vegetables to a parchment-lined baking sheet and drizzle with the olive oil. Add the Sicilian herbs and season with salt and pepper, then toss well to coat. Roast in the oven for 25 minutes or until golden-brown, tossing halfway.
2
- When the vegetables have 11 minutes left, melt a knob of butter in a frying pan over medium-high heat.
- Fry the chicken for 2 - 3 minutes per side, then reduce the heat and fry for 4 - 5 more minutes or until done.
3
- Finely chop the fresh herbs and transfer half to a bowl.
- Add the lemon mayo and the water (see pantry for amount). Mix well to combine.
4
- Serve the potatoes and vegetables on plates with the chicken alongside.
- Drizzle with the sauce and garnish with the rest of the fresh herbs.
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