Pan-Seared Chicken Thighs & Roasted Potatoes
with Creamy Leek & Basil Pesto Sauce
Cooking time
25 minutes
Servings
4
Calories
680 /serving
Feeling saucy? We've got you covered with this inspired dish. To dress the tender chicken up with something special, you’ll combine sautéed leeks in a pan with demi-glace, pesto and cream—and throw in a handful of leafy greens to wilt and a good squirt of lemon juice to finish it off. Serve with roasted potatoes and carrots seasoned with a bouquet of dried herbs, and soak up the flavours and the compliments.
We will send you:
- 8 Chicken thighs
- 900g Baby potatoes
- 400g Quartered carrots
- 180g Baby spinach (or baby kale)
- 30ml Minced garlic
- 2 Lemons
- 100g Sliced leeks
- 60g Vegetable demi-glace
- 60g Basil pesto
- 90ml Heavy cream
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Cashews, Pine nuts
You will need:
Total Fat
31 g
Saturated Fat
9 g
Sodium
1590 mg
Total Carb
59 g
Sugars
12 g
Protein
43 g
Fibre
8 g
Preparation
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
