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

Chicken in a Creamy Bacon Sauce

with Honey Roasted Butternut Squash

Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:
Lower Carb
Lower Carb
High Protein
Allergens:
Milk

The quantities provided above are averages only.

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.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Butternut Squash

2 unit(s)

British Chicken Breasts

200 grams

Chopped Kale

4 rasher(s)

British 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

Nutritional information

Energy (kJ)2068 kJ
Energy (kcal)494 kcal
Fat17.7 g
of which saturates7.8 g
Carbohydrate33.3 g
of which sugars21.7 g
Dietary Fibre7.6 g
Protein52.1 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Pan
Medium Saucepan
Lid

Instructions

Roast the Butternut
1

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

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.

Place the butternut slices 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, 25-30 mins. Turn halfway through cooking. 

Cook the Chicken
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.

Prep
3

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

Fry the Veg
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.

Season with salt and pepper.

Make the Sauce
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.

Serve
6

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

Serve with the honey roasted butternut squash and kale.

Pour the creamy bacon sauce over the chicken.

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