Protein Upgrade | Fall ORGANIC Chicken Breast Platter with Dijon Gravy
Sweet Potato, Cranberry & Walnut Salad
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
Go deep into the comfort zone with a chicken supper—certified organic, so it’s better for you and the environment—full of tasty fall traditions. Cozy delights include roasted Brussels sprouts, a silky gravy spiffed up with a dash of Dijon, and a warm side of sweet potatoes—with cranberries and walnuts in a honey-kissed apple cider vinaigrette.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 14g Parsley
- 200g Brussels sprouts
- 450g Sweet potatoes
- 25g Chopped walnuts
- 7g Honey
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 25g Dried cranberries
- 15ml Apple cider vinegar
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk • Mustard • Sulphites • Walnuts
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
38 g
Saturated Fat
11 g
Sodium
930 mg
Total Carb
74 g
Sugars
26 g
Protein
38 g
Fibre
13 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until partially cooked.
Toast the walnuts
- Meanwhile, heat a large, dry pan on medium-high.
- Add the walnuts and toast, stirring often, 1 to 2 min., until fragrant.
- Transfer to a bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with ½ the remaining spices and S&P.
- In the reserved 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 plate, leaving any browned bits in the pan. Reserve the pan.
Finish the vegetables
- Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
- When the sweet potatoes are partially cooked, stir and add the Brussels sprouts, a drizzle of oil, the remaining spices and S&P; toss well.
- Roast, stirring halfway, 10 to 12 min., until the vegetables are tender.
Make the gravy
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the demi-glace, mustard, ⅓ of the honey, ⅓ of the vinegar and ¼ cup water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until thickened; season with S&P.
Make the salad & serve
- Roughly chop the parsley leaves and stems.
- In a large bowl, combine the remaining vinegar and honey, 1 tbsp oil (double for 4 portions) and S&P.
- Add the sweet potatoes, walnuts, cranberries and ⅔ of the parsley; toss well.
- Divide the chicken (slice beforehand if desired), Brussels sprouts and salad between your plates.
- Spoon the gravy over the chicken.
- Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
