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Chicken in Garlic-Herb Marinade with Mushroom Jus

Chicken in Garlic-Herb Marinade with Mushroom Jus

with butternut squash-potato mash & a hint of vadouvan

Kipfilet bevat weinig vet en veel eiwitten. Je bereid er vandaag een bijzondere aardappelpuree bij - de pompoen zorgt voor een en smeuïg en zoet geheel. Onze caloriebewuste recepten bevatten meer dan 270 g groenten en minder dan 700 calorieën.

Tags:

Extra Veggies

•Calorie Smart

Allergens:

Mosterd

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total40 minutes

Cooking Time40 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

Potatoes

½ piece

Red onion

125 g

Mushrooms

⅕ piece

Butternut squash

⅓ sachet(s)

Vadouvan

(Contains: Mosterd)

1 piece

Chicken breast with garlic & herbs

Not included in your delivery

to taste

Salt and pepper

½ tablespoon

Olive oil

1 tablespoon

[Plant-based] butter

1

[Plant-based] milk

Nutrition Values

Energy (kJ)2608 kJ

Calories623 kcal

Fat23 g

Saturated Fat10 g

Carbohydrate67 g

Sugar10 g

Dietary Fiber10.7 g

Protein35 g

Salt1 g

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

•Pan with Lid

•Aluminum Foil

•Casserole

•Potato Masher

Cooking Steps

Voorbereiden

1

Was of schil de aardappelen en snijd in grove stukken. Snipper de sjalot en snijd de champignons in plakjes. Snijd de pompoen in twee en verwijder de zaden en de draderige binnenkant. Weeg de pompoen af en snijd in kleine stukken van maximaal 1 cm groot zodat ze snel garen.

Tip: Heb je pompoen over? Snijd in blokjes en maak er soep van of vries in om later te gebruiken in een soep of stoofpotje.

Koken

2

Breng ruim water met een snuf zout en de vadouvan aan de kook in een pan met deksel. Voeg de aardappel en de pompoen toe en kook, afgedekt, in 12 - 15 minuten gaar. Giet daarna af, bewaar wat van het kookvocht en laat zonder deksel uitstomen.

Bakken

3

Verhit de olijfolie in een hapjespan op middelhoog vuur en bak de kipfilet, sjalot en champignons 8 - 12 minuten. Haal de kipfilet uit de pan en laat rusten onder aluminiumfolie.

Jus maken

4

Voeg per persoon: 1 el roomboter en 3 el kookvocht toe aan de champignons met sjalot om een jus te maken. Verwarm de jus 3 minuten op laag vuur en breng op smaak met peper en zout.

Puree maken

5

Stamp de pompoen en de aardappel met een aardappelstamper tot een grove puree. Voeg een scheutje melk toe om het smeuïg te maken. Breng op smaak met peper en zout.

Serveren

6

Verdeel de puree over de borden. Schep de kipfilet ernaast en serveer met de paddenstoelenjus.

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