
Pan Seared Chicken
Pan seared chicken breasts in a garlic and caper butter with cherry tomatoes, served on a bed of garlic mash and seasonal vegetables.
Pan Seared Chicken
Pan seared chicken breasts in a garlic and caper butter with cherry tomatoes, served on a bed of garlic mash and seasonal vegetables.
HOW TO COOK
- Season the chicken and cherry tomatoes with salt and pepper, then pan-fry in 1 tbsp of oil over medium/high heat for 3- 4 minutes per side. Add the caper butter for the final 2 minutes of cooking and finish with a squeeze of half a lemon. Rest chicken.
- Microwave the container of garlic mash (lid on loosely) for 2 minutes until piping hot.
- Season the tray of veggies with salt and pepper, add 1 tbsp of oil and a tbsp of water. Microwave with the mash for an additional 2–3 minutes until everything is cooked through.
- Plate the mash and veggies, then top with the chicken, tomatoes, capers, and any pan juices.
Tips
- For best results use a non-stick frying pan for the chicken.
- Our chicken breasts are hand-cut, so cooking times may vary due to thickness. You can check your chicken is fully cooked by ensuring it reaches 165°F.
NUTRITION & INGREDIENTS
| Amount per serving | |
|---|---|
| Calories | 800 |
| Fat | 36g |
| Saturated Fat | 21g |
| Sodium | 560mg |
| Carbohydrates | 46g |
| Fiber | 7g |
| Total Sugars | 5g |
| Protein | 40g |
Ingredients:
Chicken (all natural hormone and antibiotic free, from Southeastern United States), potatoes, tomato, lemon, butter, yellow squash, broccoli, Brussels sprouts, cream, cheddar cheese, garlic, capers, parsley, salt, thyme
Contains:
Milk
Made in a facility that also processes milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame.