Summary

Herb chicken with sweet potato mash and sautéed broccoli might be just the main course you are searching for. This recipe makes 4 servings with 554 calories, 43g of protein, and 26g of fat each. For $2.49 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper and salt, sweet potatoes, russet potato, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. 4 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Try Sesame halloumi parcels with sweet potato tahini mash & chopped herb salad, Thanksgiving Foragers Pie: Wild Mushrooms, Herb Gravy, and Sweet Potato Mash in a Flaky Spelt Crust [Vegan], and Moroccan chicken with sweet potato mash for similar recipes.

Instructions

1. Preheat the oven to 350F (180C) or 320F (160C) for convection oven and cook the chicken according to the pack instructions.
2. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
3. Heat the oil in a pan and quickly saut the broccoli until tender. Cover to keep warm.
4. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
5. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
6. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Ingredients

• 1 broccoli, cut into florets
• 2 x pack Maggi So Juicy Mixed Herbs
• 3 1/4 cup olive oil
• 4 Russet potato, peeled and diced
• 5 Freshly ground black pepper and salt
• 6 boneless, skinless chicken breasts
• 7 sweet potatoes, peeled and diced
• 8 Chilled unsalted butter

Directions

• 2 Heat the oil in a pan and quickly saut the broccoli until tender. Cover to keep warm.
• 3 Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
• 4 Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.