Cuban-Spiced Chicken & Creamy Gravy

🥘 Ingredients

• black pepper
  1 pinch
• broccoli
  1 bunch
• butter
  1 tbsp
• carrot
  2 pieces
• chicken cutlets
  4 pieces
• chicken stock concentrate
  1 tbsp
• chipotle powder
  ¼ tsp
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• cuban spice blend
  2 tsp
• garlic powder
  1 tsp
• lime
  1 piece
• salt
  1 pinch
• shallot
  1 piece
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large skillet

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Trim, peel, and cut carrot on a diagonal into ½-inch thick pieces. Halve, peel, and finely chop shallot .

   carrot: 2 pieces, shallot: 1 piece
2. 

   2

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

   broccoli: 1 bunch, cooking oil: 2 tbsp, garlic powder: 1 tsp, chipotle powder: ¼ tsp, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

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

   chicken cutlets: 4 pieces, cuban spice blend: 2 tsp
4. 

   4

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

   water: ¼ cup, chicken stock concentrate: 1 tbsp, 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 piece
6. 6

   Serve.