HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Garlic Chicken
Pan-Seared Garlic Chicken

Pan-Seared Garlic Chicken

with Crispy Broccoli and Potatoes Huancaina

Read more

Peru might be better known for its mountains and llamas, but it’s also home to myriad culinary delights. In this recipe, we’re taking a cue from the country’s papa a la huancaína—that’s potatoes smothered in a slightly spicy citrus-spiked cheese sauce. Served alongside garlic-coated chicken and roasted broccoli, it feels comfortingly familiar, regardless of whether you’ve been to South America or not.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

¼ ounce


2 clove


1 unit


1 unit


2 ounce

Cream Cheese


12 ounce

Chicken Breasts

1 teaspoon

Garlic Powder

Not included in your delivery

2 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber8 g
Protein48 g
Cholesterol115 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Cutting Board
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 400 degrees. Place potatoes in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 25-30 minutes. Drain and set aside to cool.


Toss broccoli on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until lightly browned and crisp, 15-20 minutes, tossing halfway through.


Meanwhile, mince chives. Mince or grate garlic. Zest lime until you have ½ tsp zest, then cut into halves. Mince jalapeño, removing seeds and ribs for less heat. TIP: Don’t forget to wash your knife, cutting board, and hands after handling the jalapeño to avoid getting heat anywhere you don’t want it.


Toss garlic, jalapeño, a pinch of salt, and a drizzle of olive oil into a pile on your cutting board. Mash into a paste, scraping it under the side of your knife while pressing down. Add to a small bowl along with cream cheese, lime zest, juice from lime, half the chives, and 1 TBSP olive oil. Stir to combine. Stir in water 1 tsp at a time until mixture is drizzly. Season with salt and pepper.


Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with garlic powder, salt, and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side. Let rest a few minutes, then thinly slice.


Cut potatoes into ¼-inch-thick slices once cool enough to handle. Divide potatoes, broccoli, and chicken between plates. Drizzle sauce over potatoes and sprinkle with remaining chives.