Roasted Chicken Breast and Cheesy Leek Sauce
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Roasted Chicken Breast and Cheesy Leek Sauce

Roasted Chicken Breast and Cheesy Leek Sauce

with Asparagus and Mash

High Protein
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 Time20 minutes
Cooking time20 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

1 sachet(s)

Mixed Herbs

150 grams


1 unit(s)


75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2413 kJ
Energy (kcal)577 kcal
Fat19.4 g
of which saturates10.6 g
Carbohydrate53.6 g
of which sugars8.6 g
Protein52 g
Salt2.31 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Baking Tray
Garlic Press
Potato Masher
Large Saucepan



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. 

b) Chop the potatoes into 2cm chunks (no need to peel). 

c) Pour the boiled water from your kettle into a large saucepan with 0.5 tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

d) Meanwhile, peel and grate the garlic (or use a garlic press). 


a) Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken, then rub in the mixed herbs and half the garlic.

b) Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

c) Once browned, lay the chicken flat onto a baking tray. Put the asparagus on the other side of the baking tray, drizzle with oil, season, then toss to coat. 

d) Roast on the middle shelf of your oven until browned and cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat. 

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.


a) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

d) Add the remaining garlic and cook for 1 min.


a) Stir the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leeks. Simmer until thickened, 2-3 mins. 

b) Stir through the Italian style cheese until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


a) When ready, share the chicken thighs between your plates. Spoon over the cheesy leek sauce.

b) Serve with the mash and asparagus alongside. 



Step 2 MOD: If you’ve chosen chicken breast, prep in the same way. Heat a drizzle of oil in a large frying pan on medium-high heat, then fry, 5 mins each side. Once browned, roast, 15-20 mins.