Oven-Ready
Chicken Pot Roast with Roasted Root Vegetables and Potatoes
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Jimmy Cababa
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked Red Potatoes
- 6 oz. Root Vegetable Medley
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4 tsp. Chicken Demi-Glace Concentrate
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⅗ oz. Butter
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- 1½ tsp. Cornstarch
- 1 tsp. Pot Roast Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) lPEpeD3K
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Calories470
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Carbohydrates40g
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Net Carbs35g
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Fat15g
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Protein43g
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Sodium1720mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine 1/2 cup water, demi-glace, chicken base, and cornstarch in bottom of tray. -
2 Add the Vegetables
Mix potatoes, root vegetable blend, seasoning blend, 1 tsp. olive oil, and a pinch of salt and pepper in one half of tray.
Place chicken breasts in empty half of tray and top with a pinch of salt and pepper. -
3 Bake the Dish
Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove from oven. Remove chicken to a plate.Stir butter into vegetables. Stem parsley, and garnish with leaves. Bon appétit!
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