We have tried a new thing. Sometime during the past couple weeks I tripped over Hello Fresh. There are several of these around and as the pandemic pandemonium wears on I have cooked enough dinners that I am bored with my repertoire of recipes. Time for a new thing, new ideas and new spices. Time for someone else to select the menu for tonight.

One small critique: both the prep time and cook time are optimistic. Perhaps you and your significant other are supposed to be in the kitchen together enjoying a glass of wine while assembling this fine repast. That could work.

The back of the menu card has very specific instructions. I made one or two additions along the way. I used parchment paper under the chicken breasts. I put the broccoli in a bowl to toss with the olive oil. I have cooked many vegetables in the oven this way. It seems to me that the optimum roasting temperature is about 400 – 425 degrees Fahrenheit. (about 220 C) I set my timer to 20 minutes which seemed to cook the chicken breasts and Broccoli to perfection.

In this case six medium Yukon golds, a little bag of broccoli tops, out of the picture are two small chicken breasts, cheese, sour cream packets and seasonings. The little glass bowls are part of a set that I bought many years ago from Williams Sonoma. They have been pretty handy for 25 years or so.

There is a fair amount of shrapnel after the prep. The back row is waiting for the potatoes to cook. The bigger bowl with butter is waiting for the broccoli.

I have several of these cookie sheet pans. This one is about 11 by 17 inches. (A standard B-size drawing for all engineers.) The chicken crust has cheese in it so the parchment paper aids with clean up.

The portions seem just right.

I will have to work on my drizzle technique.  I am more of a glopper.

Overall a good meal and a well planned cooking experience. A glass of wine while assembling this would have been great.

The parkie ate all her chicken, half of the broccoli and some of the mashed potatoes. She is not a big fan of onions and I wonder what onions taste like without out a sense of smell. The chicken has French’s Red Hot seasoning on it so it had some flavor for her.

Parkinson’s disease sucks but this at least was a successful dining experience.