Cuban Chicken with Creamy Pan Sauce and Chipotle Lime Broccoli & Carrots

🥘 Ingredients

• broccoli
  8 oz
• butter
  1 tbsp
• carrot
  8 oz
• chicken cutlets
  8 oz
• chicken stock concentrate
  1 unit
• chipotle powder
  ¼ tsp
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• cuban spice blend
  1 tsp
• garlic powder
  ½ tsp
• lime
  1 unit
• shallot
  1 unit

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 F. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into 1/2 inch thick pieces. Halve, peel, and finely chop shallot .

   carrot: 8 oz, shallot: 1 unit
2. 

   2

   Toss broccoli and carrots on a baking sheet with a large drizzle of cooking oil , half the garlic powder , as much chipotle powder as you like, salt, and pepper. Roast on the top rack until browned and tender ⏱️ 12 minutes .

   broccoli: 8 oz, cooking oil: 2 tbsp, garlic powder: ½ tsp, chipotle powder: ¼ tsp
3. 

   3

   While vegetables cook, pat chicken cutlets dry with paper towels and season all over with half the cuban spice blend . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken cutlets; cook until browned and cooked through ⏱️ 4 minutes per side. Lower heat if browning too quickly. Turn off heat; transfer chicken to a plate. Wipe out pan and remove from heat.

   chicken cutlets: 8 oz, cuban spice blend: 1 tsp
4. 

   4

   In the same pan off heat, add a drizzle of cooking oil and shallots. Cook until lightly browned ⏱️ 1 minute . The residual heat from the pan should thicken sauce by itself; if not, briefly return pan to medium-low heat. Add 1/4 cup water, chicken stock concentrate , and cream cheese . Cook, whisking continuously, until sauce thickens ⏱️ 2 minutes . Once thickened, stir in butter . Taste and season with salt and pepper if desired.

   chicken stock concentrate: 1 unit, cream cheese: 2 oz, butter: 1 tbsp
5. 5

   Slice chicken crosswise. Divide roasted vegetables and chicken between plates. Top chicken with sauce and squeeze desired amount of lime juice on roasted vegetables.

   lime: 1 unit
6. 6

   Serve.