Chicken in a Creamy Bacon Sauce
with Honey Roasted Butternut Squash
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
2 unit(s)
British Chicken Breasts
200 grams
Chopped Kale
4 rasher(s)
British Streaky Bacon
50 grams
Cream Cheese
(Contains Milk)
1 sachet(s)
Mixed Herbs
Not included in your delivery
1 tbsp
Honey
2 tbsp
Water for the Sauce
2 tbsp
Water for the Kale
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.
Place the butternut slices onto a large baking tray. Drizzle with oil and the honey (see pantry), season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until tender, 25-30 mins. Turn halfway through cooking.
Heat a large frying pan on medium-high heat with a drizzle of oil.
Once hot, carefully add the chicken to the pan and sear for 5 mins on each side. Season with salt and pepper.
Transfer to a lightly oiled baking tray. Keep the pan for later (no need to clean).
Roast the chicken on the top shelf of the oven until fully cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's when no longer pink in the middle.
Chop the bacon rashers widthways into 1cm wide strips (use scissors if easier). IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the kale along with the water (see pantry), cover with a lid and cook until wilted, 5-6 mins.
Season with salt and pepper.
Meanwhile, place the frying pan used for the chicken back on medium-high heat with a drizzle of oil. Once hot, add the bacon and fry until crispy, 3-4 mins. IMPORTANT: Cook bacon thoroughly.
Remove the bacon and set aside. Wipe the pan clean.
Place the pan back on medium-low heat, add the cream cheese, mixed herbs and water (see pantry). Stir to combine and warm through, 1-2 mins. Season the sauce with pepper and stir through the bacon, 1 min.
Slice the chicken widthways into 1cm thick slices and fan out onto the plates.
Serve with the honey roasted butternut squash and kale.
Pour the creamy bacon sauce over the chicken.
