Herb Chicken With Sweet Potato Mash And Sautéed Broccoli
This gluten free Herb chicken with sweet potato mash and sautéed broccoli will melt in your mouth! Preparation time: 45 minutes. 4 servings.
|1 medium head||broccoli, cut into florets|
|x pack Maggi So Juicy Mixed Herbs|
|60 mL||1/4 cup olive oil|
|1 large||Russet potato, peeled and diced|
|Freshly ground black pepper and salt|
|1.5 lb||boneless, skinless chicken breasts|
|3 large||sweet potatoes, peeled and diced|
|2 Tbsps||Chilled unsalted butter|
Preheat the oven to 350F (180C) or 320F (160C) for convection oven and cook the chicken according to the pack instructions. 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. (176 C)
Heat the oil in a pan and quickly saut the broccoli until tender. Cover to keep warm.
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.
Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.