Nutrition balance score
Good
Glycemic Index
77
High
Glycemic Load
29
High
Nutrition per serving
Calories757.7 kcal (38%)
Total Fat42.3 g (60%)
Carbs37.4 g (14%)
Sugars3.8 g (4%)
Protein55 g (110%)
Sodium580 mg (29%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
for the chicken
Step 1
Preheat the oven to 240 °C/220 °C fan and boil a full kettle.
Step 2
Heat a drizzle of oil in a frying pan on high heat.
Step 3
Once hot add chicken and season with salt and pepper.
Step 4
Fry until golden, 2-3 mins each side.
Step 5
Transfer to a baking tray and roast on the top shelf until cooked, 12-15 mins.
for the potatoes
Step 6
Meanwhile, fill a large saucepan with boiling water and heat with ½ tsp salt.
Step 7
Chop potatoes into 2 cm chunks and add to saucepan, boiling for 12-15 mins. Add the spinach in the last min.
for the sauce
Step 8
Half, deseed and finely chop the chilli.
Step 9
Finely chop the chives and peel and grate the garlic.
Step 10
Add the frying pan back on the heat with a drizzle of oil.
Step 11
Add the chilli & garlic, frying for 1 min.
Step 12
Stir in the water and chicken stock paste.
Step 13
Bring to the boil and simmer until slightly reduced, 2 mins.
Step 14
Mix in the creme fraiche and ¾ of the chives.
Step 15
Season to taste w/ pepper then take off the heat.
plateing up
Step 16
When the chicken is almost cooked, reheat the sauce and add a splash of water if too thick.
Step 17
Season the cooked spinach and potatoes w/ salt and pepper and add the butter.
Step 18
Cut the cooked chicken into thick slices and put on a plate.
Step 19
Serve with spinach and potatoes and then cover the chicken with the creamy sauce.
Step 20
Garnish with the remaining chives and enjoy.
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