Herby Parsley Chicken

Name: Herby Parsley Chicken with Sticky Baked Veg
Total time: 50 min
Yield: 2
Cuisine: Fusion
Ingredients: 450 Potatoes; 2 Red Onion; 2 Garlic Clove**; 30 Tomato Puree; 40 Mango Chutney; 1 Flat Leaf Parsley; 2 Skin-On British Chicken Breasts; 100 Chopped Kale; 2 Oil for the Chicken; 2 Water for the Sauce

with Sticky Baked Veg

Mimi MorleyPublished on September 01, 2021

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14 Green SmartPoints® per serving
14 Blue SmartPoints® per serving
9 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:

WeightWatchers

•Under 600 calories

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.

Total50 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Red Onion

Garlic Clove**

Tomato Puree

Mango Chutney

Flat Leaf Parsley

Skin-On British Chicken Breasts

100

Chopped Kale

Not included in your delivery

Oil for the Chicken

Water for the Sauce

Nutritional information

Energy (kcal)584 kcal

Energy (kJ)2443 kJ

Fat16 g

of which saturates3 g

Carbohydrate63 g

of which sugars19 g

Protein47 g

Salt0.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Bowl

•Garlic Press

•Medium Bowl

•Grill Pan

•Plate

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Halve and peel the onion. Quarter each half. Pop the potatoes and onions onto a large baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until the potatoes are golden and the onions are soft, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic in a bowl with the tomato puree, mango chutney and the water (see ingredients for amount). Mix together and leave to the side.

Finely chop the parsley (stalks and all) and pop into a medium bowl with the olive oil (see ingredients for amount). Season with salt and pepper and mix together. Add the chicken to the bowl and turn to coat in the mixture. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Heat a frying pan on medium-high heat (no oil). Once the pan is hot, lay in the chicken breasts skin-side down and fry until the skin is golden, 4-5 mins. Turn and cook for 2 mins on the other side, then transfer to a baking tray (skin-side up) and pop on the middle shelf of your oven to roast until cooked, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the potatoes and onion are cooked, add the tomato/chutney mixture and mix together until they are nicely coated. Lay the kale on top, drizzle with a little oil and season with salt and pepper. Return it to your oven and bake until the kale is crispy, 4-5 mins.

Once cooked, remove the chicken from your oven and pop on a board to rest for a couple of mins. Mix the potatoes, onions and kale together in the tray and spoon onto plates. Thinly slice the chicken and serve on top. Enjoy!