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Seared Chicken & Glazed Carrots
with Goat Cheese Mashed Potatoes
30 min 13 SmartPoints®Wellness at Blue Apron
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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2 Servings
- Est. 550 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
The flavor of fig—a Mediterranean fruit beloved for its rich, densely sweet complexity—elevates the irresistible glaze for tender sautéed carrots in this dish. We’re serving them alongside a classic duo of simply seared chicken and mashed potatoes, which get pleasantly tangy flavor from creamy goat cheese.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- 6 oz Carrots
- ¾ lb Golden Potatoes
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1 Tbsp Fig Spread
- 2 Tbsps Butter
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsps Chicken Demi-Glace
- 2 Tbsps Spreadable Goat Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the vinegar, demi-glace, fig spread, and 1/4 cup of water.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese and 1 teaspoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the chicken:
While the potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
4
Cook & glaze the carrots:
While the potatoes continue to cook, add the sliced carrots to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed carrots. Enjoy!
1
Prepare the ingredients & make the glaze:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the vinegar, demi-glace, fig spread, and 1/4 cup of water.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cheese and 1 teaspoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the chicken:
While the potatoes cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
4
Cook & glaze the carrots:
While the potatoes continue to cook, add the sliced carrots to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the glaze (carefully, as the liquid may splatter) and butter. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed carrots. Enjoy!
Tips from Home Chefs
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