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Chicken, Baby Potato & Cauliflower Traybake

with Seasoned Sour Cream Dip

Cooking time

25 minutes

Servings

4

Calories

470 /serving

Chicken, Baby Potato & Cauliflower Traybake

with Seasoned Sour Cream Dip

For busy parents, the beauty of the sheet pan supper is its sheer simplicity. Plus, it’s kid-friendly from start to finish. Have them arrange the veggies on a baking tray: irresistibly cute baby potatoes, a bouquet of cauliflower florets and sliced onion (leaving leafy greens to the last minute). Seasoned with our popular Lemony Dill & Marjoram blend, chicken breasts emerge superbly juicy. All set for dunking into spiced sour cream—maybe you’ll even let everyone double dip.

We will send you:

4 Canadian-raised chicken breasts (air chilled)
900g Baby potatoes
120g Baby greens (baby spinach or kale)
400g Cauliflower florets
1 Onion (or shallot)
86ml Sour cream
18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Milk

You will need:

2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
12 g

Saturated Fat
4 g

Sodium
480 mg

Total Carb
48 g

Sugars
8 g

Protein
47 g

Fibre
9 g

Preparation

Mise en place

Preheat the oven to 450°F. Medium-dice the potatoes. Peel and cut the onion into ½ inch wedges. Halve the cauliflower if large. In a large bowl, combine the spinach, a drizzle of oil and S&P. Pat the chicken dry with paper towel and rub with a drizzle of oil; season with ½ the spices and S&P.

Roast the traybake

On 2 lined sheet pans, toss the potatoes, onion and cauliflower with a drizzle of oil, ½ the remaining spices and S&P. Add the chicken and roast, flipping halfway, 20 to 25 min., until the vegetables are tender and the chicken* is cooked through. In the final 3 min., add the spinach.