Chicken Breasts with Creamy Ranch Dip
Roasted Veggie Trio
Cooking time
30 minutes
Servings
4
Calories
640 /serving
The flavours of ranch dressing—creamy with chives, garlic and onion—are classic Americana. Whisk them into a sour cream-mayo sauce, ideal for dunking juicy seared chicken and oven-roasted potatoes, carrots and green beans. We fully expect to see some double dipping.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 200g Green beans (or string peas)
- 300g Nantes carrots
- 900g Potatoes
- 60ml Mayonnaise
- 86ml Sour cream
- 12g Home on the Ranch spices (chives, garlic powder, onion powder)
Contains: Eggs • Milk
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 tbsp Butter
Total Fat
28 g
Saturated Fat
8 g
Sodium
310 mg
Total Carb
53 g
Sugars
8 g
Protein
46 g
Fibre
7 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a generous drizzle of oil and S&P.
- Roast, 14 to 16 min., until beginning to brown.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- In a medium bowl, make the ranch sauce by combining the mayo, sour cream and ½ the spices.
Cook the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat 2 tbsp butter on medium.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Finish the vegetables
- When the vegetables are beginning to brown, stir and add the green beans, a drizzle of oil and S&P; toss well.
- Roast, 10 to 12 min., until the vegetables are tender.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Serve the ranch sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
