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Roasted Chicken and Chilli & Chive Sauce
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Roasted Chicken and Chilli & Chive Sauce

Roasted Chicken and Chilli & Chive Sauce

with Spinach and Potatoes

This delicious Roasted Chicken and Chilli & Chive Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Under 600 calories
Rapid
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 Time20 minutes
DifficultyMedium

Ingredients

serving amount

2

Skin-On Chicken Breasts

450

Potatoes

100

Baby Spinach

½

Red Chilli

1

Chives

1

Garlic Clove

5

Chicken Stock Paste

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

75

Water for the Sauce

15

Butter

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Nutritional information

Energy (kJ)2418 kJ
Energy (kcal)578 kcal
Fat26 g
of which saturates13 g
Carbohydrate43 g
of which sugars4 g
Protein46 g
Salt0.88 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Grill Pan
Baking Tray
Medium Saucepan
Colander
Lid
Garlic Press

Instructions

Roast the Chicken
1

a) Preheat your oven to 220°C. Boil a full kettle. b) Heat a drizzle of oil in a frying pan on high heat and season the chicken with salt and pepper. Lay the chicken in the pan, skin-side down. Fry until golden, 3-4 mins, then turn and cook for another min on the other side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) Put the chicken on a baking tray, skin-side up. Roast on the top shelf of your oven until cooked, 12-15 mins. Set the pan aside. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Potato Time
2

a) Meanwhile, fill a large saucepan with the boiling water from your kettle and return to the boil with 1/2 tsp salt.
b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan. Cook until you can easily slip a knife through them, 12-15 mins, adding the spinach for the final min of cooking time.
c) Drain in a colander and return to the pan with the lid on, off the heat.

Get Prepped
3

a) While the potatoes cook, halve, deseed and finely chop the chilli.
b) Finely chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
c) Return the (now empty) frying pan to medium heat (no need to wash it). Add a drizzle of oil if the pan is dry.

Make the Sauce
4

a) When hot, add the chilli (add less if you don't like too much heat) and garlic to the pan and stir-fry for 1 min.
b) Add the water for the sauce (see ingredients for amount) and chicken stock paste to the pan. Bring to the boil and simmer until slightly reduced, 2 mins.
c) Stir the crème fraîche into the pan along with three quarters of the chives. Season to taste with pepper, then remove the pan from the heat.

Finish Up
5

a) When the chicken is almost cooked, gently reheat the sauce. TIP: Add a splash of hot water if it needs loosening.
b) Season the spinach and potatoes with salt and pepper. Add the butter (see ingredients for amount) and stir to combine.

Serve
6

a) Divide the spinach and potatoes between your plates.
b) Slice each chicken breast widthways into 5 peices and serve alongside. Spoon the chilli and chive sauce all over.
c) Finish with a sprinkling of the remaining chives. Enjoy!