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Ready in 30 minutes

Creamy Pesto Chicken Breasts with Cherry Tomatoes

Parmesan-Roasted Broccoli & Garlic Mashed Potatoes

Cooking time

30 minutes

Servings

4

Calories

600 /serving

Cream and pesto are buddy buddy in this cheery supper. The richness of dairy and the boldness of basil are irresistible together as a sauce for tender chicken breasts—and when you toss in cherry tomatoes for sweetness, three really is company! Boil up potatoes with whole cloves of garlic to give your mash more dimension, and sprinkle Parmigiano Reggiano on the broccoli before roasting for a cheesy little extra.

We will send you:

  • 2 Chicken breasts
  • 900g Potatoes
  • 140g Cherry tomatoes
  • 4 Garlic cloves
  • 1 Head of broccoli
  • 30g Basil pesto
  • 12g Chicken demi-glace
  • 120ml Heavy cream
  • 25g Parmigiano Reggiano (contains rennet)
  • 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Milk, Cashews, Pine nuts

You will need:

Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
14 g
Sodium
820 mg
Total Carb
54 g
Sugars
6 g
Protein
33 g
Fibre
8 g
Preparation
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Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Boil the potatoes and 3 garlic cloves, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter. Mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Set aside in a warm spot.
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Mise en place
Meanwhile, remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Halve the tomatoes. Mince the remaining garlic clove. Slice the chicken crosswise into ½ inch strips.
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Roast the broccoli
On a lined sheet pan, toss the broccoli with a generous drizzle of oil, the cheese, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
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Cook the chicken & make the sauce
Meanwhile, in a large pan, heat 1 tbsp butter and a drizzle of oil on medium. Season the chicken with ⅔ of the remaining spices and S&P. Cook, 2 to 3 min. per side, until golden brown. Add the minced garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cream, demi-glace, ¼ cup water, the remaining spices and S&P. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until the chicken* is cooked through. Add the pesto and tomatoes; stir well.
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Plate your dish
Divide the mash and broccoli between your plates. Top the mash with the chicken and sauce. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.