Open in App
Time
35 min
Level
Basic
Author
hellofresh

Balsamic Onion Chicken | with Mashed Potatoes and Garlicky Kale

milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Halve, peel, and thinly slice onion. Core and finely chop tomato. Remove and discard tough stems and ribs from kale; roughly chop leaves. Chop garlic. Cut potatoes into 1-inch cubes and place in a medium pot with enough water to cover by 2 inches.
2
Bring potatoes to a boil. Cook until tender, about 15 minutes. Reserve ½ cup cooking water, then drain and return to pot. Mash to desired consistency. Stir in Parmesan, sour cream, and 1 TBSP butter. (TIP: If needed, add cooking water 1-2 TBSP at a time to create a creamy consistency.) Season with salt and pepper. Cover pot and set aside.
3
Meanwhile, heat another 1 TBSP butter and a drizzle of olive oil in a medium pan over medium heat (we used nonstick). Add onion, ½ tsp sugar, and a pinch of salt and pepper. Cook, tossing occasionally, until softened, about 10 minutes. Increase heat to medium high. Stir in tomato, vinegar, and ⅓ cup tap water. Cook until jammy, 3-5 minutes. Season with salt and pepper; set aside.
4
While onion cooks, pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 6-8 minutes per side. Transfer to pan with onion jam. Keep covered off heat until ready to serve.
5
Place kale and 1 TBSP tap water in a large microwave-safe bowl. Cover bowl with plastic wrap. Microwave on high until tender, about 3 minutes. Carefully remove wrap. Heat a drizzle of olive oil in large pan used for chicken over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Toss in kale and any liquid in bowl. Cook until liquid evaporates, 1-2 minutes.
6
Season kale with salt and pepper. Divide mashed potatoes, kale, and chicken between plates. Spoon onion jam over chicken and serve.
Micro nutrients
Total weight
551.82g
Carbs
54.32g
Dietary fiber
5.86g
Sugar
9.5g
Fats
38.28g
Saturated
16.07g
Poly
3.05g
Mono
13.04g
Trans
0.6g
Proteins
63.91g
Calcium
51%
Iron
27.55%
Magnesium
39.9%
Vitamin C
297.54%
Vitamin A
405.09%
Vitamin D
1.4%
Vitamin B6
0mg
Vitamin B12
21.04%
Sodium
52.26%
Potassium
69.87%
Cholesterol
130.37%
Percentages are based on a diet of 2000 calories a day.
Learn more
in our blog
Yamfit will help you to find out what diet is right for your long and high flight!