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Chicken in a Creamy Bacon Sauce
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Chicken in a Creamy Bacon Sauce

Chicken in a Creamy Bacon Sauce

with Honey Roasted Carrots

Tags:
Under 650 calories
Lower Carb
Allergens:
Milk

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 Time30 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

4 unit(s)

Carrot

2 unit(s)

Chicken Breasts

200 grams

Chopped Kale

4 rasher(s)

Streaky Bacon

50 grams

Cream Cheese

(Contains Milk)

1 sachet(s)

Mixed Herbs

Not included in your delivery

1 tbsp

Honey

2 tbsp

Water for the Sauce

2 tbsp

Water for the Kale

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Nutritional information

Energy (kJ)1890 kJ
Energy (kcal)452 kcal
Fat18.5 g
of which saturates8 g
Carbohydrate21.5 g
of which sugars20.4 g
Protein50.3 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Pan
Medium Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Place the carrots onto a large baking tray. Drizzle with oil and the honey (see pantry), season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through cooking. 

2

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, carefully add the chicken to the pan and sear for 5 mins on each side. Season with salt and pepper.

Transfer to a lightly oiled baking tray. Keep the pan for later (no need to clean).

Roast the chicken on the top shelf of the oven until fully cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's when no longer pink in the middle.

3

Chop the bacon rashers widthways into 1cm wide strips (use scissors if easier). IMPORTANT: Wash your hands and equipment after handling raw meat.

4

Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the kale along with the water (see pantry), cover with a lid and cook until wilted, 5-6 mins.

Add the garlic and cook for 1 min more. Season with salt and pepper.

5

Meanwhile, place the frying pan used for the chicken back on medium-high heat with a drizzle of oil. Once hot, add the bacon and fry until crispy, 3-4 mins. IMPORTANT: Cook bacon thoroughly.

Remove the bacon and set aside. Wipe the pan clean.

Place the pan back on medium-low heat, add the cream cheese, mixed herbs and water (see pantry). Stir to combine and warm through, 1-2 mins. Season the sauce with pepper and stir through the bacon, 1 min.

6

Slice the chicken widthways into 1cm thick slices and fan out onto the plates.

Serve with the honey roasted carrots and kale.

Pour the creamy bacon sauce over the chicken.