What are the main ingredients in Creamy Mediterranean Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Creamy Mediterranean Chicken?

Calories: 834, Carbs: 57 grams, Fat: grams, Protein: 53.3 grams, Sugar: 16.8 grams, Salt: 760 grams

How do I prepare Creamy Mediterranean Chicken?

CRISPY NEW POTATOES: Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time. PEAS & POTATOES: Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some lemon zest and seasoning to taste. When the potatoes are cooked, remove from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted. TIME TO DINE!: Serve up the tender chicken breast, smother in Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum! GOLDEN CHICKEN: Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside. TOAST THE ALMONDS & PREP THE STOCK: Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the flaked almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 125ml of boiling water and set aside. MAKE THE CREAMY SAUCE: Leaving the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Lower the heat, stir in the diluted stock, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 5-6 minutes until a thick sauce. Mix in the juice of 2 lemon wedges, then place the breasts in the sauce. Simmer for another 7-8 minutes until cooked through, basting regularly with the sauce.

What should be prepared from my kitchen to make Creamy Mediterranean Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Creamy Mediterranean Chicken

Name: Creamy Mediterranean Chicken
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Your favourite Med flavours and your favourite potatoes! A luxurious cream, sun-dried tomato, hard cheese, and lemon sauce swirls around a chicken breast, flecked with flaked almonds and served with zesty peas.

Creamy Mediterranean Chicken

with a rich sun-dried tomato sauce, fresh basil & cheesy potatoes

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Chicken
Chicken Stock
Flaked Almond
Flaked Almonds
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Fresh Cream
Fresh Thyme
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon
Lemons
Peas
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

CRISPY NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time.
TOAST THE ALMONDS & PREP THE STOCK
Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the flaked almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 65ml of boiling water and set aside.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breast dry with paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside.
MAKE THE CREAMY SAUCE
Leaving the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Lower the heat, stir in the diluted stock, and simmer for 3-4 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 5-6 minutes until a thick sauce. Mix in the juice of 1 lemon wedge, then place the breast in the sauce. Simmer for another 7-8 minutes until cooked through, basting regularly with the sauce.
PEAS & POTATOES
Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some lemon zest and seasoning to taste. When the potatoes are cooked, remove from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted.
TIME TO DINE!
Serve up the tender chicken breast, smother in Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum!

Baby Potatoes - 200g
Fresh Thyme - 2g
Flaked Almonds - 10g
Chicken Stock - 5ml
Free-Range Chicken Breast - 1
Garlic Clove - 1
Sun-Dried Tomatoes - 30g
Fresh Cream - 65ml
Grated Italian-Style Hard Cheese - 30ml
Lemon - 1
Peas - 50g
Fresh Basil - 3g

Download the Recipe

Serves 2

CRISPY NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time.
TOAST THE ALMONDS & PREP THE STOCK
Boil the kettle. Place a pan that has a lid over a medium heat. When hot, toast the flaked almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 125ml of boiling water and set aside.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside.
MAKE THE CREAMY SAUCE
Leaving the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Lower the heat, stir in the diluted stock, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 5-6 minutes until a thick sauce. Mix in the juice of 2 lemon wedges, then place the breasts in the sauce. Simmer for another 7-8 minutes until cooked through, basting regularly with the sauce.
PEAS & POTATOES
Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some lemon zest and seasoning to taste. When the potatoes are cooked, remove from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted.
TIME TO DINE!
Serve up the tender chicken breast, smother in Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum!

Baby Potatoes - 400g
Fresh Thyme - 4g
Flaked Almonds - 20g
Chicken Stock - 10ml
Free-Range Chicken Breasts - 2
Garlic Clove - 2
Sun-Dried Tomatoes - 60g
Fresh Cream - 125ml
Grated Italian-Style Hard Cheese - 60ml
Lemon - 1
Peas - 100g
Fresh Basil - 5g

Download the Recipe

Serves 3

CRISPY NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time.
TOAST THE ALMONDS & PREP THE STOCK
Boil the kettle. Place a large pan that has a lid over a medium heat. When hot, toast the flaked almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 170ml of boiling water and set aside.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside.
MAKE THE CREAMY SAUCE
Leaving the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Lower the heat, stir in the diluted stock, and simmer for 4-5 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 6-7 minutes until a thick sauce. Mix in the juice of 3 lemon wedges, then place the breasts in the sauce. Simmer for another 8-9 minutes until cooked through, basting regularly with the sauce.
PEAS & POTATOES
Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some lemon zest and seasoning to taste. When the potatoes are cooked, remove from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted.
TIME TO DINE!
Serve up the tender chicken breast, smother in Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum!

Baby Potatoes - 600g
Fresh Thyme - 6g
Flaked Almonds - 30g
Chicken Stock - 15ml
Free-Range Chicken Breasts - 3
Garlic Cloves - 3
Sun-Dried Tomatoes - 90g
Fresh Cream - 170ml
Grated Italian Style Hard Cheese - 90ml
Lemons - 2
Peas - 150g
Fresh Basil - 8g

Download the Recipe

Serves 4

CRISPY NEW POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy. At the halfway mark, remove from the oven and give a shift. Crush the rinsed thyme sprigs between your palms to release their oils and scatter over the tray. Return to the oven for the remaining cooking time.
TOAST THE ALMONDS & PREP THE STOCK
Boil the kettle. Place a large pan that has a lid over a medium heat. When hot, toast the flaked almonds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 250ml of boiling water and set aside.
GOLDEN CHICKEN
Return the pan to a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel and season. When the pan is hot, fry the breast on one side for 5-7 minutes. Flip, pop on the lid, and fry for a further 3-4 minutes until lightly browned but not cooked through. Remove from the pan on completion and set aside.
MAKE THE CREAMY SAUCE
Leaving the juices in the pan, return it to the heat and sauté the grated garlic for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and fry for another 1-2 minutes, shifting occasionally. Lower the heat, stir in the diluted stock, and simmer for 5-6 minutes until slightly reduced, stirring occasionally. Stir through the cream and half of the grated cheese, and allow to reduce further for 7-8 minutes until a thick sauce. Mix in the juice of 4 lemon wedges, then place the breasts in the sauce. Simmer for another 8-10 minutes until cooked through, basting regularly with the sauce.
PEAS & POTATOES
Submerge the peas in hot water for 2-3 minutes until plump and heated through. Drain on completion and toss through some lemon zest and seasoning to taste. When the potatoes are cooked, remove from the oven and discard the thicker thyme stalks. Sprinkle over the remaining grated cheese and toss until melted.
TIME TO DINE!
Serve up the tender chicken breast, smother in Mediterranean sauce, and plate the lemony peas alongside it. Sprinkle over the sliced basil, toasted almonds, and any remaining lemon zest to taste. Serve the cheesy roast potatoes on the side. Yum!