Roman Chicken

Roman Chicken

with Mashed Potatoes

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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

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit

Yellow Bell Pepper

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

Vegetable Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2464.376 kJ
Calories589 kcal
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
Utensilsarrow down iconarrow down icon
Fork
Knife
Pot
Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Mash the potatoes
Mash the potatoes
1

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.

Core the bell peppers
Core the bell peppers
2

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.

Sear for some minutes
Sear for some minutes
3

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.

Add olive oil to the pan
Add olive oil to the pan
4

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.

Nestle the chicken in the sauce
Nestle the chicken in the sauce
5

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.

6

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