Chicken Roast Dinner
Author: Victoria (HCP)
INGREDIENTS:**
g Chicken breast, raw (HCP added*)
g Oil, vegetable, average
g Carrots, old, raw
g Beans, green, raw
g Broccoli, green, raw
g Celeriac, raw
g Butter, unsalted
g Blueberries
g Cream, fresh, double, including Jersey cream
g Knorr Chicken Stock Pot (HCP added*)
g Water, distilled
Directions:
Cook the chicken in the oven and boil the carrots, green beans and broccoli until cooked. Meanwhile heat the oil in an ovenproof dish, add the celeriac and roast until brown. When the roast celeriac is done take it out of the pan and put to one side to keep warm. Make the gravy by adding a little water and the Knorr stock pot to the residue oil from the roast celeriac, stir in a teaspoon of the cream to make a rich gravy. When the boiling vegetables are done add the butter to the carrots, beans and broccoli and serve with the chicken, celeriac roast potatoes and gravy poured over the top. For dessert serve the blueberries with the remaining cream, whip the cream and flavour with a little sugar free syrup if desired.
Nutrition Information (for entire recipe):
Carbohydrate:
5.01
Calories: 514
Fat:
45.16
Protein:
20.22
Ratio:
1.79:1
Tags:
Savory
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
