Cheese and Caramelised Onion Chicken
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Cheese and Caramelised Onion Chicken

Cheese and Caramelised Onion Chicken

with Garlic Mash and Green Beans

Calorie Smart

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 war 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
Cooking time20 minutes


serving amount

450 grams


150 grams

Green Beans

30 grams

Mature Cheddar Cheese

(Contains Milk)

40 grams

Onion Marmalade

2 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

1 sachet(s)

Mixed Herbs

Not included in your delivery

2 tbsp



Nutritional information

Energy (kJ)2452 kJ
Energy (kcal)586 kcal
Fat19.5 g
of which saturates5.1 g
Carbohydrate57.1 g
of which sugars12.6 g
Protein49 g
Salt0.79 g
Always refer to the product label for the most accurate ingredient and allergen information.



Bring a large saucepan of water to the boil with 0.5 tsp 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 and crush the garlic beneath the flat blade of a knife.


Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Sprinkle the mixed herbs over the chicken.

Once the water is boiling, add the potatoes and garlic cloves and cook until you can easily slip a knife through the potatoes, 15-20 mins.

Once cooked, drain in a colander, then pop the potatoes and garlic back into the pan and cover with a lid to keep warm.


While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once the pan is hot, lay in the chicken. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, preheat your grill to high.

Once browned, transfer the chicken to a baking tray and set the pan aside.


Divide the onion marmalade between the top of each chicken breast, using a spoon to spread it out. Sprinkle the cheese on top and press it down with the back of the spoon.

When your grill is hot, grill the chicken until the cheese is golden and bubbly, 3-5 mins. Allow to rest for 2 mins before serving.


While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the green beans 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, then remove from the heat.


Meanwhile, add a knob of butter and splash of milk (if you have any) to the potatoes. Mash with the garlic until smooth, then season with salt and pepper.

When everything's ready, serve the chicken with the garlic mash, green beans and a dollop of mayo alongside (see pantry for amount).