Solo: Chicken with Citrus Cream

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Solo: Chicken with Citrus Cream

Marvelously wholesome with a bit of funk this roast butternut, carrot and beetroot side served with a seared chicken breast and a fitting transitional winter to spring carrot and orange pan sauce.

Ingredients to serve 1

  • 1 x Chicken Breast
  • 75ml x DD Carrot and Orange Glaze
  • 1 x Beetroot - peeled and cut into thin wedges
  • 3 x Baby Onions - halved then peeled
  • 1 x Carrots - quartered lengthwise, half each quarter to form fries
  • 100g x Butternut Chunks
  • 10g x Flaked Almonds
  • 2.5g x Basil - leaves chopped to serve
  • 25ml x Cream
  • 5g x Butter (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and pepper (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands, beetroot and carrots well. Rinse your basil thoroughly and drain on paper towel.

Gino's Tip

You could keep your beetroot and carrots separate so that your carrots don't take on the colour of the beetroot by seasoning them separately and halving them on separate oven trays.

Step 1 - Roasted Almond Vegetables

Mix your carrots fries and thin wedged beetroot in a large mixing bowl with a drizzle of olive, salt and pepper - See Gino's Tip. Scatter onto an oven tray, cover with foil and pop into the oven for 15 minutes. Remove your foil and continue roasting for 12-15 minutes until your carrots and beetroot are tender and lightly browned. Toss your butternut chunks and halved baby onions in the same mixing bowl along with a drizzle of olive oil, salt and pepper. Scatter onto an oven tray, cover with foil and proceed to follow the same cooking time as your carrots and beetroot. It's best to put all your vegetables in at the same time, so they're done at the same time.

Step 2 - Carrot and Orange Chicken

Season your flattened chicken breasts with salt and pepper. Heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is hot but not smoking, fry your chicken breasts for 2-3 minutes on each side or until completely cooked through. If you need to add another minute for each side to cook through completely, then do so. If your pan isn't big enough for all your chicken breasts then do them in batches of 1 to 2. Transfer to your chopping board. Now add your DailyDish Carrot and Orange Glaze to the pan to heat through and reduce until your sauce has slightly thickened - your sauce will cling to the back of a spoon once reduced. Whisk through your cream and butter and taste and season lightly with salt and pepper.

To serve

Chop your basil leaves and mix them through your roasted vegetables along with your flaked almonds. Divide your vegetables amongst your servings and top with your seared chicken and carrot and orange cream. Enjoy!