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.
Sun-dried tomato chicken with creamed potato
Free-range Norfolk chicken breast cooked with sun-dried tomato served on a bed of creamed leeks, potatoes and cavolo nero
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 400g baby potatoes
- 1 handful of fresh thyme
- 2 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 2 British Free Range chicken breasts
- 2 garlic clove
- 1 leek
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 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)
- 80g cavolo nero
Nutritional Information
Calories: 592
Protein: 50g
Carbs: 43g
Fat: 24g
Ingredients
- 1 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 1 leek (use half)
- 1 garlic clove
- 1 handful of fresh thyme (use half)
- 1 British Free Range chicken breast
- 1 chicken stock cube (use a quarter) (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)
- 200g baby white potatoes
- 40g cavolo nero
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 590
Protein: 50g
Carbs: 43g
Fat: 24g
Sun-dried tomato chicken with creamed potato
Free-range Norfolk chicken breast cooked with sun-dried tomato served on a bed of creamed leeks, potatoes and cavolo nero
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Cooking Instructions
- Preheat the oven to 200C / gas mark 6 and boil a kettle. Dissolve the chicken stock cube in a jug with 200ml of water.
- Cut the baby potato in half lengthways and cover the potatoes an inch above with boiling water, boil for 10-12 mins until par-cooked. Remove the potatoes from the pan with a slotted spoon and set aside for later. Keep the pan of water for later.
- Slice the leek 1cm thick . Pick and chop the thyme leaves, peel and finely chop the garlic and trim away the stem of the cavolo nero and cut the leaves into bite size pieces. Place the chicken breast in a mixing bowl and add the sun-dried tomato paste season with a little sea salt and black pepper and mix thoroughly. Place on a baking tray lined with parchment paper and roast in the oven for 20 mins or until the chicken is cooked through. (make sure to scrape out all the sun-dried paste)
- Meanwhile, heat a medium sized pan with 1 tbsp oil on a medium heat. Fry the baby potato flesh side down for 3-5 mins until golden, once done turn over and add the leek, garlic and chopped thyme. Cook for a further 3 mins before adding the stock, cover with a lid and boil until stock has reduced by half. Once done add the cashew cream and simmer until slightly thickened.
- Using the pan of water from the potatoes bring to the boil and cook the cavolo nero for 1-2 mins or until cooked with a slight bite, drain and season with sea salt and black pepper.
- To serve, spoon the potatoes onto two warm plates, place cavelo nero around the potatoes and serve with the chicken placed on top with the juices.
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