Apple-Butter Chicken Breasts
with Roasted Veg & Pecans
Cooking time
35 minutes
Servings
4
Calories
600 /serving
When easy meets with healthful like this, parents rejoice. This buttery, apple-kissed chicken will seduce the whole family’s palates with its sweet and tangy sauce, plus it’ll come with a plenitude of vegetables—all easily roasted on sheet pans while you’re busy doing something else. The variety of flavours (and nutrients) is sure to impress.
We will send you:
- 4 Chicken breasts
- 680g Sweet potatoes
- 200g Multicoloured Nantes carrots
- 200g Brussels sprouts
- 1 Apple
- 30ml Apple cider vinegar
- 50g Pecan halves
- 12g Chicken demi-glace
- 20g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)
Contains: Milk, Pecans, Sulphites
You will need:
2 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
2 tbsp Butter
Total Fat
24 g
Saturated Fat
6 g
Sodium
1590 mg
Total Carb
56 g
Sugars
18 g
Protein
45 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. Halve the Brussels sprouts and carrots lengthwise (quarter if large). Halve, core and thinly slice the apple; toss with a splash of the vinegar to prevent browning. Roughly chop the pecans.
Roast the carrots & sweet potatoes
On a lined sheet pan (use 2 sheet pans if necessary), toss the sweet potatoes and carrots with a generous drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 22 to 24 min., until golden brown and tender.
Roast the Brussels sprouts & pecans
Meanwhile, on a second lined sheet pan, toss the Brussels sprouts with a drizzle of oil and S&P. Roast, 12 to 14 min., until tender. Remove from the oven, stir and add the pecans. Roast, 2 to 3 min., until fragrant.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the chicken
Heat the same pan on medium. Add the apple, remaining vinegar (start with ½), demi-glace, 1 tbsp water and 2 tbsp butter. Cook, scraping up any browned bits, 2 to 3 min., until beginning to thicken. Return the chicken; toss well.
Plate your dish
Divide the carrots, sweet potatoes, Brussels sprouts and pecans between your plates. Top with the chicken and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
