Roast chicken Meal - Matthew's Friends
Author: Justine (HCP)
Description:
Chicken roast dinner meal.
Ingredients:
g Celeriac, raw
ml Cream, double, Tesco (HCP added*)
g Chicken, meat, average, roasted
g Broccoli, green, raw
g Carrots, old, raw
g Oil, vegetable, average
g Spring onions, bulbs and tops, raw
g Butter, unsalted
g Knorr Chicken Stock Pot (HCP added*)
g Water, distilled
Directions:
Dissolve chicken stock pot in 50mls hot water. Cut the celeriac into even size pieces and roast in the oil. Use a small dish, they will cook a bit quicker than roast potatoes. Boil the vegetables until just tender. When the celeriac is cooked remove from the oven and keep warm. Using the oil from the celeriac dish fry the chopped spring onions and then add some of the stock and stir in the cream to make a sauce. This should not need seasoning as the stock cube will do that. Serve the sliced chicken and sauce with the roasted celeriac and drained vegetables with the butter melted over them.
Nutrition Information (for entire recipe):
Carbohydrate:
6.4
Calories: 483
Fat:
42.25
Protein:
17
Ratio:
1.81:1
Modified Ketogenic Diet (MKD)SavoryMain Meal
