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HelloFresh Hello Fresh Meal Kit Balsamic Fig Chicken with Green Beans and Potatoes
HelloFresh Hello Fresh Meal Kit Balsamic Fig Chicken with Green Beans and Potatoes
34.6 oz
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About
Details
Hello Fresh Meal Kit Balsamic Fig Chicken with Green Beans and Potatoes.
Serves 2.
Easy-to-cook recipe. Pre-measured ingredients. Ready in 30 minutes.
Don't forget to stock up on salt, pepper, vegetable oil, and butter. We've got the rest covered.
Keep refrigerated.
Net Wt. 34.6 oz [2.16 lb] 980.9 g.
Ingredients
Potatoes, Boneless Skinless Chicken Breast (Contains Up to 10% of a Solution of Water, Lemon Juice Concentrate, Vinegar, Salt and Vinegar Powder), Green Beans, Fig Jam (Sugar, Figs, Water, Lemon Juice), Balsamic Vinegar (Wine Vinegar, Grape Must, Caramel (E150d)), Chicken Stock Concentrate (Chicken Stock, Maltodextrin, Natural Flavor, Chicken Fat, Sugar, Salt, Yeast Extract and Xanthan Gum).
Directions
1. Roast Potatoes: Place a baking sheet inside your oven. Pre heat oven to 450 degrees. wash and dry all produce. Halve potatoes (Tip: Quarter any large ones so that all pieces are about equal size). Trim green beans. Toss potatoes in a medium bowl with a large drizzle of oil and generous pinch of salt and pepper. Carefully arrange potatoes, cut side-down, on one half of preheated sheet. Roast for 10 minutes. 2. Sear Chicken: Meanwhile, pat chicken dry with a paper towel. Season with pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add a chicken and cook until browned, about 3 minutes per side. Remove pan from heat. 3. Roast Chicken and Green Beans: Once potatoes have roasted 10 minutes, remove baking sheet from oven. Toss green beans in same medium bowl with a drizzle of oil and a pinch of salt and pepper. Carefully add green beans and seared chicken to empty side of sheet. Return sheet to oven and roast until potatoes and green beans are tender and chicken is cooked through, 10-15 minutes more. Remove from oven and set chicken aside on a plate to rest. 4. Make Sauce and Serve: Add vinegar, stock concentrate, jam, and 1/4 cup water to pan used for chicken. Bring to a boil over medium-high heat and cook, scraping up any browned bits from bottom of pan, until slightly reduced, 1-2 minutes. Remove pan from heat and stir in 2 tbsp butter, then add in any juices from rested chicken. Season with salt and pepper. Divide potatoes, green beans, and chicken between plates. Spoon pan sauce over chicken and serve.
Keep refrigerated.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 379
- Total Fat 4.5g6%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 115mg38%
- Sodium 1110mg48%
- Total Carbohydrate 45g16%
- Dietary Fiber 7g25%
- Sugars 14g
- Protein 40g
Details
Hello Fresh Meal Kit Balsamic Fig Chicken with Green Beans and Potatoes.
Serves 2.
Easy-to-cook recipe. Pre-measured ingredients. Ready in 30 minutes.
Don't forget to stock up on salt, pepper, vegetable oil, and butter. We've got the rest covered.
Keep refrigerated.
Net Wt. 34.6 oz [2.16 lb] 980.9 g.
Ingredients
Potatoes, Boneless Skinless Chicken Breast (Contains Up to 10% of a Solution of Water, Lemon Juice Concentrate, Vinegar, Salt and Vinegar Powder), Green Beans, Fig Jam (Sugar, Figs, Water, Lemon Juice), Balsamic Vinegar (Wine Vinegar, Grape Must, Caramel (E150d)), Chicken Stock Concentrate (Chicken Stock, Maltodextrin, Natural Flavor, Chicken Fat, Sugar, Salt, Yeast Extract and Xanthan Gum).
Directions
1. Roast Potatoes: Place a baking sheet inside your oven. Pre heat oven to 450 degrees. wash and dry all produce. Halve potatoes (Tip: Quarter any large ones so that all pieces are about equal size). Trim green beans. Toss potatoes in a medium bowl with a large drizzle of oil and generous pinch of salt and pepper. Carefully arrange potatoes, cut side-down, on one half of preheated sheet. Roast for 10 minutes. 2. Sear Chicken: Meanwhile, pat chicken dry with a paper towel. Season with pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add a chicken and cook until browned, about 3 minutes per side. Remove pan from heat. 3. Roast Chicken and Green Beans: Once potatoes have roasted 10 minutes, remove baking sheet from oven. Toss green beans in same medium bowl with a drizzle of oil and a pinch of salt and pepper. Carefully add green beans and seared chicken to empty side of sheet. Return sheet to oven and roast until potatoes and green beans are tender and chicken is cooked through, 10-15 minutes more. Remove from oven and set chicken aside on a plate to rest. 4. Make Sauce and Serve: Add vinegar, stock concentrate, jam, and 1/4 cup water to pan used for chicken. Bring to a boil over medium-high heat and cook, scraping up any browned bits from bottom of pan, until slightly reduced, 1-2 minutes. Remove pan from heat and stir in 2 tbsp butter, then add in any juices from rested chicken. Season with salt and pepper. Divide potatoes, green beans, and chicken between plates. Spoon pan sauce over chicken and serve.
Keep refrigerated.
Common questions
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