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Country-Style Chicken Breasts over Buttery White Beans

with Kale & Roasted Carrots

Cooking time

20 minutes

Servings

2/4

Calories

550 /serving

Country-Style Chicken Breasts over Buttery White Beans

with Kale & Roasted Carrots

Cookin’ in a winter wonderland! This dish fits the season to a T, serving up country-style coziness that’s sure to combat the chill. Our Cottage Cooking blend imparts a gentle mix of herbs and spices to tender seared chicken breasts and oven-roasted carrots. The hearty meat and veg are served atop a quick base of white kidney beans, kale and tomato paste, cooked down with demi-glace and a warming swirl of butter.

We will send you:

2 Chicken breasts
200g Carrots (orange or multicoloured)
100g Chopped kale
540ml White kidney beans (canned)
15ml Tomato paste
12g Chicken demi-glace
10g Cottage Cooking blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Wheat

You will need:

Medium pan
Large pan
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
24 g

Saturated Fat
10 g

Sodium
1640 mg

Total Carb
41 g

Sugars
8 g

Protein
51 g

Fibre
16 g

Preparation

Roast the carrots

Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.

Cook the chicken

Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board.

Start the vegetables

Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the kale, 1 to 2 min., until wilted; season with the remaining spices and S&P. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red.

Finish the vegetables

Drain and rinse the kidney beans. To the pan of kale, add the kidney beans, demi-glace, ½ cup water (double for 4 portions) and S&P. Cook, stirring frequently, 2 to 3 min., until thickened and the beans are warmed through. Add 2 tbsp butter (double for 4 portions); stir well.