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Cheese and Caramelised Onion Chicken

Cheese and Caramelised Onion Chicken

with Garlic Mash and Stir-Fried Green Beans

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13 Green SmartPoints® per serving
11 Blue SmartPoints® per serving
6 Purple SmartPoints® per serving
To find out more about WW SmartPoints® and claim your free 30 day trial visit https://www.weightwatchers.com/uk/hellofresh

Tags:WW ApprovedUnder 600 calories
Allergens:MilkEggMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potato

150 grams

Green Beans

30 grams

Mature Cheddar Cheese

(ContainsMilk)

40 grams

Onion Marmalade

2 unit(s)

Garlic Clove

2 unit(s)

Chicken Fillet

1 sachet(s)

Mayonnaise

(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Energy (kcal)510 kcal
Fat13.0 g
of which saturates5.0 g
Carbohydrate51 g
of which sugars10.0 g
Protein49 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Grater
Bowl
Clingfilm
Rolling Pin
Colander
Frying Pan
Baking Tray
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of water to the boil with 1/2 tsp of salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans. Grate the cheese. Put the onion marmalade into a bowl and use a spoon to break it up. Peel the garlic cloves.

2

Sandwich each chicken breast between two pieces of clingfilm. Flatten the chicken with a rolling pin or the bottom of a saucepan until it is 2cm thick all over. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Once the water is boiling, add the potatoes and garlic cloves and cook until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain in a colander, pop the potatoes and garlic back into the pan and cover with a lid to keep warm.

3

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, lay in the chicken. Fry until golden brown, 5-7 mins each side. TIP: When your chicken is ready to be turned, it will release easily from the pan.

4

Once browned, transfer the chicken to a baking tray (don't wash your pan). Divide the onion marmalade between the top of each chicken breast, using a spoon to spread it out. Divide the cheese between the tops of the breasts, pressing it down with the back of a spoon. Heat your grill to high. When hot, grill the chicken until the cheese is golden and bubbly, 3-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Allow to rest for 2 mins before serving.

5

While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat and add a drizzle of oil. Once the pan is hot, add the green beans, season with salt and pepper and stir-fry until starting to char, 2-3 mins. Turn the heat down to medium then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

6

Meanwhile, add a knob of butter and splash of milk (if you have any) to the potato pan. Mash with the garlic until smooth. Season with salt and pepper. Once everything is ready, serve the chicken with the garlic mash, green beans and a dollop of mayo alongside. Enjoy!