Creamy Chicken with Roasted Kumara

Creamy Chicken with Roasted Kumara

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 15, 2018.
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Ingredients

VEGETABLES

  • 200g orange kumara, diced 1-2cm
  • 1 tsp oil or spray oil
  • 1/3 bag baby spinach
  • 1 tsp balsamic vinegar

CHICKEN

  • 1 tsp oil or spray oil
  • 275g lean chicken breasts, sliced into 2cm strips
  • 1 punnet mushrooms, sliced or quartered
  • ½ brown onion, thinly sliced
  • 1 clove garlic, minced
  • 1 courgette, cut in half and thinly sliced
  • ½-1 tsp Dijon or wholegrain mustard (optional)
  • ½ -1 Tbsp finely chopped thyme leaves
  • ½ cup chicken stock
  • ¼ tsp salt
  • ¼ cup lite sour cream

TO SERVE

  • ½ -1 Tbsp picked thyme leaves

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper.
  2. Prep & cook vegetables. Toss kumara with oil on prepared tray and season. Roast for 18-20 minutes, until golden.
  3. Prep & cook chicken. Heat ½ teaspoon of oil in a large fry-pan on high heat, until very hot. Pat chicken dry, season, and cook for 3-4 minutes, turning once, until almost cooked. Set aside, covered, to rest.
  4. Return pan to high heat with remaining oil. Cook mushrooms, onion, garlic, courgette and a pinch of salt for 3-4 minutes, stirring often, until lightly caramelised. Add mustard (if using), thyme, stock and salt, along with chicken and any resting juices.
  5. Bring to a simmer and cook for 3-4 minutes, until chicken is cooked through.
  6. Remove pan from heat, stir though sour cream and season. Set aside, covered.
  7. Finish vegetables. Once kumara is cooked, toss on tray with spinach and vinegar and season.
  8. To serve, share vegetables between plates. Top with chicken, spoon over sauce and sprinkle over thyme leaves.

Nutritional Information

Energy 1542 kj
369 kcal
Protein 37.3g
Carbohydrate 25.3g
Fat 12.1g