Roman Chicken

Name: Roman Chicken with Mashed Potatoes
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 unit Chicken Breasts; 1 unit Yellow Bell Peppers; 1 unit Red Bell Pepper; 1 unit Yellow Onion; 2 clove Garlic; 1 can Diced Tomatoes; 1 sprig Thyme; 1 bunch Parsley; 12 ounce Idaho Potato; 1 unit Veggie Stock Concentrate; 1 tablespoon Olive Oil; 1 tablespoon Butter; unit Salt; unit Pepper

with Mashed Potatoes

Recipe Development TeamPublished on February 04, 2015

3.9

(1.4K customers rated)

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Juicy chicken is nestled in a delicious tomato and bell pepper sauce. It’s a perfect weeknight dish that’s super quick and easy, but also exceptionally delicious. To soak up all that sauce, we’ve served it over creamy mashed potatoes, but it goes equally well over pasta or even rice.

Tags:

Gluten-free

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

1 unit

Yellow Bell Peppers

1 unit

Red Bell Pepper

1 unit

Yellow Onion

2 clove

Garlic

1 can

Diced Tomatoes

1 sprig

Thyme

1 bunch

Parsley

12 ounce

Idaho Potato

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories589 kcal

Energy (kJ)2464.4 kJ

Fat19 g

Carbohydrate55 g

Dietary Fiber9 g

Protein47 g

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

•Fork

•Knife

•Pot

•Pan

Instructions

Peel and cut the potato into 1/2-inch cubes and place them in a pot with water and a large pinch of salt. Bring to a boil, reduce to a simmer, and cook for 15 minutes, or until easily pierced with a knife. Drain and mash with a fork, 1 tablespoon butter, and a splash of water (or milk, if handy). Season with salt and pepper.

Meanwhile, core, seed, and devein the bell peppers, then thinly slice. Halve, peel and thinly slice the onion. Mince or grate the garlic. Strip the leaves off the thyme sprig. Finely chop the parsley.

Heat 1/2 tablespoon of olive oil in a pan over medium heat. Season each chicken breast with salt and pepper. Sear for 2-3 minutes on each side, until golden brown. Set aside.

In the same pan you cooked the chicken in, heat another 1/2 tablespoon olive oil over medium heat. Add the onions and peppers and season with salt and pepper. Cook for about 6 minutes, until slightly softened. Add the thyme leaves and garlic and cook for 30 seconds, until fragrant.

Add the diced tomatoes, 1/2 cup water, and stock concentrate. Season with salt and pepper and bring to a boil. Reduce to a simmer and nestle the chicken in the sauce. Cook for about 4 minutes, until chicken is cooked through and no longer pink in the middle.

Serve the mashed potatoes with a chicken breast to the side. Top with a spoonfull sauce and a sprinkle of parsley.