Chicken Sausages with Parmigiano Reggiano
with tomato tapenade, baby potatoes & vegetables
.
Tags:
Calorie Smart
•High Protein
Allergens:
Melk (inclusief lactose)
•Zwaveldioxide en sulfiet
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
200 g
Baby potatoes
2 piece
Chicken sausage
½ piece
Red onion
10 g
Parmigiano Reggiano DOP
100 g
Broccoli
½ piece
Bell pepper
½ piece
Garlic
½ sachet(s)
Sicilian-style herb mix
20 g
Tomato tapenade
Not included in your delivery
½ tablespoon
[Plant-based] butter
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2176 kJ
Calories520 kcal
Fat20.5 g
Saturated Fat8.9 g
Carbohydrate47.3 g
Sugar9.9 g
Dietary Fiber16.1 g
Protein30 g
Salt2.5 g
Potassium288.3 mg
Calcium48.5 mg
Iron0.8 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
•Pan
•Fryingpan with lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Boil the baby potatoes for 12 - 15 minutes until done.
Did you know... baby potatoes are always eaten with the skin on, which means they provide more fibre and vitamins; in particular vitamin B6, which is important for metabolic health.
2
- Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli with the baby potatoes for 4 - 6 minutes, then drain and set aside.
- Meanwhile, cut the bell pepper into strips.
- Slice the onion into half rings and crush or mince the garlic.
3
- Melt the butter in a frying pan over medium-high heat.
- Fry the chicken sausages for 2 - 3 minutes until evenly browned, then add the bell pepper, onion and garlic and fry for 1 - 2 minutes.
- Cover with the lid and fry for 4 minutes over medium-high heat. Add the Sicilian-style herbs and fry for 1 more minute, or until the sausages are done.
- Turn the sausages regularly and season to taste with salt and pepper.
4
- Grate the Parmigiano Reggiano.
- Stir the tomato tapenade into the broccoli and baby potatoes, seasoning to taste with salt and pepper.
- Serve the broccoli and baby potatoes on plates. Top with the fried vegetables and the sausages.
- Garnish with the Parmigiano Reggiano to finish.
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