Reviewing:
Yukon Gold potato
This was the second time I've had this meal so I like it already. There's a variation from the first box, this time switching the rice for potatoes. And I prefer it actually. Because I've become used to making the pan sauce that went a lot faster than the first time I tried making it.
- Kris
Amazing apricot chicken with roasted potatoes and green beans
1 serving prepared
Here's what you get:
Here's what you get:
Yukon Gold potato
Shallot
Thyme
Apricot jam
Green beans
Chicken breast
Balsamic vinegar
Chicken stock concentrate
The potatoes:
These went into the oven first after dicing and getting a drizzle of oil, salt and pepper.
The protein:
The potatoes:
These went into the oven first after dicing and getting a drizzle of oil, salt and pepper.
The protein:
The chicken was cooked in the cast iron pan for 14 minutes total flipping halfway through and set to the side.
The green beans:
I decided to cook these in the cast iron after the chicken was done. The inductions say to roast with the potatoes but I don't like how they shrivel up in the oven. It's also a good way to get some of the leftover seasoning from the chicken without adding more salt to the dish.
The sauce:
I prepared this in a small saucepan after the shallots are cooked this goes pretty quickly.
The plate:
The sauce:
I prepared this in a small saucepan after the shallots are cooked this goes pretty quickly.
The plate:
This was the second time I've had this meal so I like it already. There's a variation from the first box, this time switching the rice for potatoes. And I prefer it actually. Because I've become used to making the pan sauce that went a lot faster than the first time I tried making it.
- Kris
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