Apple-Butter Chicken Breasts
with Roasted Veggies & Pecans
Cooking time
35 minutes
Servings
4
Calories
600 /serving
When a recipe is this easy and nutrition-minded, parents are mightily pleased. Buttery, apple-kissed chicken is served with plentiful vegetables—sweet potatoes, Brussels and carrots (and pecans) roast on sheet pans while you’re busy doing something else.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 900g Sweet potatoes
- 200g Multicoloured Nantes carrots
- 200g Brussels sprouts
- 1 Apple
- 30ml Apple cider vinegar
- 25g Pecan halves
- 12g Chicken demi-glace
- 20g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, canola oil, oregano, parsley, chives, Cayenne pepper)
Contains: Milk • Pecans • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
2 tbsp Butter
2 Sheet pans
Total Fat
19 g
Saturated Fat
6 g
Sodium
1080 mg
Total Carb
64 g
Sugars
18 g
Protein
45 g
Fibre
12 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.
- Stir and add the pecans.
- Roast, 2 to 3 min., until fragrant.
Cook the chicken
- Meanwhile, pat the chicken dry; 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.
