Pan-Seared Garlic Chicken

Name: Pan-Seared Garlic Chicken with Crispy Broccoli and Potatoes Huancaina
Total time: 35 min
Yield: 2
Cuisine: Latin
Ingredients: 12 ounce Yukon Gold Potatoes; 8 ounce Broccoli Florets; ¼ ounce Chives; 2 clove Garlic; 1 unit Lime; 1 unit Jalapeño; 2 ounce Cream Cheese; 12 ounce Chicken Breasts; 1 teaspoon Garlic Powder; 2 tablespoon Olive Oil; Salt; Pepper

with Crispy Broccoli and Potatoes Huancaina

Recipe Development TeamPublished on May 25, 2017

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(12.3K customers rated)

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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.

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

¼ ounce

Chives

2 clove

Garlic

1 unit

Lime

1 unit

Jalapeño

2 ounce

Cream Cheese

(Contains: Milk)

12 ounce

Chicken Breasts

1 teaspoon

Garlic Powder

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Pot

•Strainer

•Knife

•Baking Sheet

•Cutting Board

•Zester

•Small Bowl

•Large Pan

Instructions

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.