Chicken with Cranberry-Shallot Sauce
plus Chili-Roasted Broccoli & Mashed Potatoes
Chicken with Cranberry-Shallot Sauce
Juicy chicken is finished with a tangy cranberry-shallot sauce, then served with chili-roasted broccoli and creamy mashed potatoes for a cozy, flavorful dinner.
Ingredients
For 2 servings
- 1 unit Broccoli
- 12 ounce Carrots
- 10 ounce Chicken Cutlets
- 1 unit Chicken Stock Concentrate
- 1 ounce Dried Cranberries
- 1 teaspoon Garlic Powder
- 1 teaspoon Korean Chili Flakes
- 12 ounce Potatoes
- 1 unit Shallot
- 1.5 tablespoon Sour Cream
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories630
Protein39g
Carbs60g
Fat26g
Tags:
Protein SmartCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the creamy finishing element for a plain unsweetened plant-based yogurt or leave it out and add a little extra broth for body. For a vegetarian version, replace the chicken with pan-seared tofu or chickpea patties and use vegetable stock instead of chicken stock.
What to serve with it
This works well with a crisp green salad, buttered bread, or extra roasted carrots to keep the plate light and balanced. A tart apple slaw or simple cucumber side also complements the sweet-savory sauce without weighing it down.
