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Chipotle Chicken with Roasted Vegetables and a Garlic Cream Sauce


Smart Balance Pick

Recipe submitted by:

Smart Balance

Your rating: None Average: 5 (1 vote)
Description: 

For a hotter dish, use more chipotle peppers, or mince peppers without removing the seeds and veins.


Difficulty: Easy

Course: Dinner

Main Ingredient: Chicken Breast

Smart Balance Product: 
Smart Balance® Low Fat Milk and Omega-3s

Ingredients: 

2 chipotle peppers in adobo sauce, seeded, deveined and finely minced, divided
2 tbs sour cream
1 lb boneless, skinless chicken breast
1 lb russet potatoes, cut into 1-inch cubes
3/4 lb sweet potatoes, peeled and cut into 1-inch cubes
1 cup baby carrots
1 small onion, peeled, quartered and separated
1 tbs Smart Balance® Cooking Oil
1 tbs balsamic vinegar
1/2 tsp salt, divided
2 cloves garlic, whole with skin intact
1 tbs Smart Balance® Buttery Spread Original
1 tbs flour
1 cup Smart Balance® Low Fat Milk and Omega-3s


Yield/Notes: 

Serves 4
Nutrition per serving
Calories 412
Fat 11 g
Saturated Fat 2.3 g
Trans Fat 0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.0 g
Omega-3 Fatty Acids 459 mg
Omega-6 Fatty Acids 2,162 mg
Cholesterol 78 mg
Sodium 599 mg
Carbohydrate 47 g
Fiber 6 g
Protein 31 g

STEP 1:

  

Remove seeds and veins from chipotle peppers. Finely mince peppers. Set aside 1 teaspoon of minced peppers for sauce. Mix remaining peppers with sour cream. Spread mixture over all sides of chicken. Set aside to marinate while preparing remainder of dish.

STEP 2:

  

Combine all potato cubes, carrots and onion pieces in a mixing bowl. Add oil, vinegar and 1/4 teaspoon salt and toss until well mixed. Pour vegetables onto a 9x13-inch baking pan. Place garlic cloves in a corner of the pan. Roast vegetables at 450º for 30 to 35 minutes or until tender. Halfway through roasting time, remove garlic cloves and stir vegetables; set aside garlic cloves for sauce and return other vegetables to oven to finish roasting.

STEP 3:

  

Prepare sauce just before vegetables are done. Melt spread in a 2-quart saucepan. Blend in flour until smooth. Press pulp of roasted garlic cloves into pan. Stir garlic, reserved minced peppers and remaining 1/4 teaspoon salt into flour mixture. Slowly whisk in milk over medium heat. Cook and stir until mixture thickens and comes to a boil. Continue to cook and stir for 1 minute. Remove from heat and cover to keep warm.

STEP 4:

  

Grill chicken or broil when vegetables are removed from oven. Cut cooked chicken into slices.

STEP 5:

  

To serve, spoon roasted vegetables onto a serving dish. Top with chicken slices. Reheat cream sauce, if needed. Pour cream sauce on top.