Protein Upgrade | ORGANIC Chicken Kyiv
with Roasted Yellow Beets, Turnips & Peas
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
Named for the Ukrainian capital, chicken Kyiv is a culinary (and carb-wise) classic—and it’s good to know that some things don’t change. You’ll streamline the process by spooning herby, lemony, savoury butter over pan-seared organic chicken, finished with the lightest sprinkling of breadcrumbs.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 225g Yellow beets
- 14g Parsley
- 1 Lemon
- 225g Turnips (or rutabaga)
- 30g Panko
- 150g Green peas
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Wheat
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
29 g
Saturated Fat
13 g
Sodium
860 mg
Total Carb
48 g
Sugars
19 g
Protein
37 g
Fibre
11 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and halve the turnips and beets; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 18 to 20 min., until golden brown and tender.
- In the last 3 min., add the peas.
Mise en place
- Meanwhile, quarter the lemon.
- Roughly chop the parsley leaves and stems.
- Place 3 tbsp butter (double for 4 portions) in a small bowl to soften.
Toast the panko
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the panko and a pinch of the remaining spices.
- Toast, stirring often, 1 to 2 min., until golden brown.
- Transfer to a bowl and reserve the pan.
Start the chicken
- Pat the chicken dry; season with 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, 5 to 7 min. per side, until partially cooked.
Make the sauce & finish the chicken
- To the pan of chicken, add the softened butter, juice of 2 lemon wedges (double for 4 portions) and ½ the parsley.
- Cook, spooning the sauce over the chicken*, 1 to 2 min., until coated and cooked through.
Plate your dish
- Divide the vegetables, chicken (slice beforehand if desired) and sauce between your plates.
- Top the chicken with the panko.
- Garnish with the remaining lemon wedges and parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
