
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Braised chicken with carrots, potatoes, and thyme
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 400 Calories/Serving
20–35 Minutes
Comfort food at its finest, this gluten-free chicken supper tastes like it’s been cooking all day but comes together in only about half an hour and in just one pot.
In your bag
- 1 organic red onion
- ½ pound organic gold or red new potatoes
- 3 or 4 organic carrots (about 9 ounces total)
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- ½ teaspoon sweet smoked paprika
- 2 teaspoons Cup4Cup gluten-free flour
- 1 cup chicken broth
- 4 sprigs organic fresh thyme
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories 400, Total Fat 12g (15% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 460mg (20% DV), Total Carb. 51g (19% DV), Fiber 7g (25% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains:
Milk
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the vegetables
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Scrub or peel the potatoes; cut the potatoes into ½-inch pieces.
- Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then on the diagonal into 1½-inch lengths.
2
Prep and brown the chicken
- Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips; season with salt and pepper and the paprika.
3
Start cooking the vegetables
4
Finish the chicken and vegetables
When the chicken and vegetables are almost done, prepare the herbs.
5
Prep the herbs; finish the dish
- Strip enough thyme leaves from the stems to measure ½ teaspoon [1 tsp]. Save any remaining thyme for another use.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Serve
Kids Can!
- Measure the onion.
- Scrub the potatoes and carrots.
- Strip the thyme and parsley leaves.
- Garnish with the parsley.