Protein Swap | Cozy Chicken Dinner
Chive Vinaigrette over Spiced Sour Cream
Cooking time
30 minutes
Servings
2/4
Calories
740 /serving
There’s a hopeful breeze behind this late-winter spread, with deep-rooted flavour from herbed chicken thighs accompanied by roasted beets and potatoes. The meat and veg are drizzled with chive vinaigrette, and presented over garlicky, spiced sour cream. The message: spring is coming.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Garlic clove
- 450g Red beets
- 7g Chives (or garlic chives)
- 450g Baby potatoes
- 30ml Red wine vinegar
- 43ml Sour cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
36 g
Saturated Fat
7 g
Sodium
770 mg
Total Carb
62 g
Sugars
20 g
Protein
43 g
Fibre
9 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 25 to 28 min., until tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, mince the garlic.
- Thinly slice the chives.
Make the spiced sour cream
- In a medium bowl, combine 1 tbsp water, 1 tbsp olive oil (double both for 4 portions), the sour cream, ½ the garlic (start with ¼ for a milder flavour), the remaining spices and S&P.
Make the vinaigrette
- In a second medium bowl, combine the vinegar, ½ the chives, the remaining garlic (omit for a milder flavour), 2 tbsp olive oil (double for 4 portions) and S&P.
Plate your dish
- Divide the spiced sour cream between your plates and spread out in a circular motion.
- Top with the chicken and vegetables.
- Drizzle with the vinaigrette.
- Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
