british

Chicken Balmoral with Peppercorn Cream and Roasted Carrots

This roasted dish pairs chicken breast with double cream, chicken stock and green peppercorns in brine. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

31 g Carbohydrates

38 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

158g chicken breast 167 kcal
65g haggis 195 kcal
37g double cream 111 kcal
56g chicken stock 3 kcal
9g green peppercorns in brine 3 kcal
205g carrots 84 kcal
9g olive oil 80 kcal
1g black pepper 2 kcal

Cooking instructions

carrotsolive oilblack pepper
Heat oven to 200 F. Toss carrots with half the oil, a pinch of salt, and black pepper. Roast 20-25 minutes until tender.
chicken breasthaggis
Cut a pocket into the chicken breast. Stuff with haggis, then secure with a cocktail stick if needed.
olive oil
Heat remaining oil in an ovenproof pan. Sear chicken 2 minutes per side until browned.
Transfer pan to the oven and bake 14-18 minutes until cooked through. Rest on a plate.
double creamchicken stockgreen peppercorns in brine
In the same pan over low heat, add cream, peppercorns, and stock. Simmer 2-3 minutes until slightly thickened.
double creamgreen peppercorns in brinecarrots
Slice chicken and serve with peppercorn cream over the top and roasted carrots alongside.