GARLIC HERB CHICKEN
This chicken dinner is anything but boring! Juicy chicken is basted with a savory garlic herb butter and served with smashed purple potatoes and crispy Brussels sprouts. Full of flavor and made in less than 15 minutes, this quick and easy dinner is one you’ll make over and over again.
Fully Cooked Grilled Chicken Breast (Chicken Breast, Water, Sea Salt, Dehydrated Garlic, Black Pepper), Purple Potatoes, Brussels Sprouts (Brussels Sprouts, Canola and Olive Oil Blend), Roasted Garlic Herb Butter (Cream, Roasted Garlic [Garlic, Citric Acid], Canola Oil, Parsley, Basil, Oregano, Chives, Onion Salt, Garlic Salt, Black Pepper), Parmesan Cheese (Cultured Milk, Salt, Enzymes), Chicken Broth Concentrate (Chicken Stock, Maltodextrin, Natural Flavor, Chicken Fat, Sugar, Salt, Yeast Extract, Xanthan Gum).
How to Prepare:
Cut the potatoes in half and add to a bowl with chicken broth concentrate and 3/4 cups of water. Cover with plastic wrap. Microwave on “high” for 8 to 10 minutes until potatoes are fork tender. Using a peeler or grater shred the parmesan cheese; set aside. Carefully remove the potatoes from the microwave. Add the Parmesan cheese and season with salt and pepper. Smash the potatoes and mix until well combined.
Meanwhile, preheat a sauté pan over medium-high heat. Remove chicken from packaging and pat dry with paper towels. Season each chicken on both sides with salt and pepper. Add 1 tbsp of oil to the pan and once hot, add the chicken and sear for 1 to 2 minutes on both sides. Add the roasted garlic herb butter to the pan and allow to melt. Baste the chicken with the butter and keep warm. (Cook until internal temperature of chicken reaches 165˚F)
Meanwhile, cut the brussels sprouts in half. Heat 1 tbsp of oil in a sauté pan over medium-high heat, add the Brussels sprouts and sauté until browned, about 2 minutes.
Serve the roasted garlic herb chicken with the smashed potatoes and crispy brussels sprouts between plates. Drizzle any remaining roasted garlic herb butter over the dish
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