Chicken Breast with Mediterranean Herbs
with mushroom sauce, butternut squash mash & vadouvan
Chicken breast is low in fat and high in protein. Today, you'll prepare a special mashed potato to go with it. The inclusion of the butternut squash makes for a smooth and sweet combination.
Tags:
Extra Veggies
•Calorie Smart
•High Protein
Allergens:
Mustard
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time40 minutes
Cooking Time40 minutes
DifficultyMedium
Ingredients
Serving amount
200 g
Potatoes
½ piece
Onion
125 g
Mushrooms
⅕ piece
Butternut squash
⅓ sachet(s)
Vadouvan
(Contains Mustard)
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2447 kJ
Calories585 kcal
Fat21.9 g
Saturated Fat10.3 g
Carbohydrate58.3 g
Sugar8.2 g
Dietary Fiber12.7 g
Protein32.8 g
Salt1.2 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
•Potato Masher
•Aluminum Foil
•Casserole
Cooking Steps
1
- Wash or peel the potatoes and cut into rough pieces.
- Chop the onion and slice the mushrooms.
- Halve the butternut squash lengthways, then scoop out the seeds and the stringy part of the flesh.
- Finely dice into 1cm cubes so as to ensure it cooks more quickly (see Tip).
Tip: you can set aside any extra butternut squash to use another time, or even freeze it.
2
- Boil plenty of salted water in a pot or saucepan.
- Add the vadouvan, potatoes and butternut squash, then cover with the lid and cook for 12 - 15 minutes until done.
- Reserve some of the cooking liquid, then drain and set aside.
3
- Meanwhile, heat the olive oil in a deep frying pan over medium-high heat and fry the chicken with the onion and mushrooms for 8 - 12 minutes.
- Remove the chicken from the pan and allow to rest under aluminium foil.
- Mash the butternut squash and the potatoes with a splash of milk. Season to taste with salt and pepper.
4
- Add the butter and 45ml cooking liquid per person to the mushrooms, so as to make a sauce.
- Cook for 3 minutes over low heat, seasoning to taste with salt and pepper.
- Serve the mash and the chicken with the mushroom sauce alongside.