Chicken Fillets with Sticky Orange Sauce

Name: Chicken Fillets with Sticky Orange Sauce with rosemary potato wedges & roasted broccoli
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 400 g Potato wedges; 200 g Chicken fillets; 1 piece Easy peel orange; 1 piece Onion; 360 g Broccoli; ½ sachet(s) Dried rosemary; 80 g Onion chutney; 2 tablespoon Olive oil; 2 tablespoon [Plant-based] butter; 1 teaspoon Flour; 2 teaspoon Honey [or plant-based alternative]; 1 teaspoon Wholegrain mustard; ¼ piece [Low sodium] chicken stock cube; to taste [Plant-based] mayonnaise; to taste Salt and pepper

with rosemary potato wedges & roasted broccoli

View our plans

Did you know that rosemary originates from around the Mediterranean Sea? Naturally, the plant grows close to the coast, hence its name means ‘sea dew’!

Tags:

Calorie Smart

•Extra Veggies

•High Protein

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

DifficultyEasy

Ingredients

Serving amount

200 g

Potato wedges

100 g

Chicken fillets

½ piece

Easy peel orange

½ piece

Onion

200 g

Broccoli

¼ sachet(s)

Dried rosemary

40 g

Onion chutney

Not included in your delivery

1 tablespoon

Olive oil

1 tablespoon

[Plant-based] butter

½ teaspoon

Flour

1 teaspoon

Honey [or plant-based alternative]

½ teaspoon

Wholegrain mustard

0.13 piece

[Low sodium] chicken stock cube

to taste

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2775 kJ

Calories663 kcal

Fat27.1 g

Saturated Fat10.5 g

Carbohydrate62.5 g

Sugar26.7 g

Dietary Fiber13.9 g

Protein36.4 g

Salt1.1 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

•Fryingpan with lid

•Baking Sheet with Baking Paper

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 220°C.
Heat half of the olive oil in a frying pan over medium-high heat. Fry the potato wedges for 15 minutes, covered.
Remove the lid and add the rosemary, then fry for 5 - 8 more minutes. Season with salt and pepper.
Boil plenty of water in a pot or saucepan for the broccoli. Cut the head of the broccoli into florets and dice the stem. Blanch the broccoli for 2 - 3 minutes, then drain.

Cut the onion into eight wedges.
Transfer the onion and broccoli to a parchment-lined baking sheet.
Drizzle with the rest of the olive oil and season with salt and pepper, then roast in the oven for 12 - 15 minutes.
Melt half of the butter in a frying pan over medium-high heat. Fry the chicken for 4 - 6 minutes or until done, then remove from the pan and set aside. Meanwhile, juice the orange.

To the same pan, add the onion chutney, orange juice, honey, mustard and flour, then crumble in the stock cube (see pantry for amounts).
Mix well to combine, then bring to a boil.
Allow to thicken and reduce for 2 - 3 minutes, then remove from the heat and stir in the rest of the butter.