Chicken breast is first seared until golden, then finished in the oven with a scatter of thyme for an aromatic lift. It’s paired with creamy mashed potatoes, sweet roasted carrots, and tender green peas. A velvety Espagnole sauce is served on the side to drizzle over the top.
Nutritional facts
Protein
48g
Carbs
40g
Calories
560kcal
Fat
24g
Ingredients
Rosemary, Canola and Olive Oil Blend, Bay Leaf, Butter, Carrots, Celery, Veal Demi-Glace Base, Black Pepper, Peas, Kosher Salt, Shallot, Tomato Sauce, Yukon Potatoes, Thyme, Chicken Breast, Whole Milk
Contains milk.
Reviews
4.1
Based on 517 reviews
Melissa · 05/09/26
chicken was dry and tasteless. potatoes were creamy, they were rough mashed.
Mary · 05/08/26
Sauce was flavorless. It ruined it for me. I ended up getting it again and just using my own
Kelsey · 05/08/26
Caroline · 05/08/26
Tara · 05/08/26
The food tasted so good! the sauce made it taste like thanksgiving for some reason. The portion was so small though. I got three pieces of chicken and single scoop of mash.
Savannah · 05/07/26
Jill · 05/07/26
Jane · 05/07/26
Jessica · 05/07/26
Kourtney · 05/07/26
Peas ruin a dish
Tony · 05/06/26
Pablo · 05/06/26
Alvin · 05/06/26
Jose · 05/06/26
I was excited to try this dish, but when I got it, I only had three pieces of chicken there seem to be more larger carrots than their chicken so it’s definitely not as shown in the picture
Chef David Adan has been cooking French-inspired cuisine for a third of his life. He has deep respect for Japanese food as well. Growing up in a Hispanic household, Adan learned firsthand how to balance food by learning from his father's cooking. The traditional recipes from Mexico, which his parents shared with him, bred his love for food. Adan promises to always use nutritious ingredients to create meals that will surprise and delight his clients. His mission: To cook food with key sources of vitamins and minerals to fuel you throughout the day.
