The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy garlic chicken, broccoli & sauté potatoes
Garlic chicken & broccoli with sauté potatoes in a cream sauce
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 10g white sesame seeds (use half) (Sesame)
- 1 unwaxed lemon (use half)
- 20g cashew parm cheez (use half) (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 large potatoes
- 1 head of broccoli (use half)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 40g sundried tomatoes (use half) (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 1 British Free Range chicken breast
- 4 garlic clove
- 1 onion (use half)
Nutritional Information
Calories: 857
Protein: 62g
Carbs: 115g
Fat: 17g
Ingredients
- 1 onion
- 2 British Free Range chicken breasts
- 10g white sesame seeds (Sesame)
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 2 large potatoes
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 head of broccoli
- 1 unwaxed lemon
- 40g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 4 garlic clove
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 752
Protein: 57g
Carbs: 74g
Fat: 27g
Creamy garlic chicken, broccoli & sauté potatoes
Garlic chicken & broccoli with sauté potatoes in a cream sauce
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 8 and boil a kettle. Dissolve the stock cube in 400ml boiling water, add the yoghurt, cashew 'parmesan' and the the juice from lemon. Mix.
- Dice the onion. Finely chop or crush the garlic. Slice the sundried tomatoes.
- Heat a medium-sized non-stick pan with 1 tbsp oil on a medium-high heat. Season the chicken with sea salt and black pepper and cook for 2 mins on each side. Add the potatoes, onions and garlic. Cook for 5 mins, add the stock mix and transfer to an ovenproof dish and bake for 20 mins.
- Reboil a kettle. Cut the broccoli into florets and place in a pan with 800ml salted boiling water. Boil for 5 mins, then drain.
- To plate spoon on the chicken breast and saucy potatoes, add the broccoli & garnish with the sesame seeds.
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