Coffee-Spiced Chicken Breasts with Chimichurri
Mashed Potatoes & Oven-Roasted Veggies
Cooking time
30 minutes
Servings
4
Calories
650 /serving
All done with grey skies? We’ve got a recipe to colour your world! For this eye-catching dish, you’ll roast bright cubes of butternut squash and Brussels sprouts, and mash up some utterly buttery potatoes. The veg will join juicy pan-seared chicken seasoned with a spiced espresso rub, full of sweet, dark and mellow coffee and chili tastes. Lace it all together with South American-inspired chimichurri, a zippy garlic, herb and vinegar mixture, revved up with roasted pepper. Blue-sky thinking.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 900g Potatoes
- 300g Brussels sprouts
- 1 Bunch of parsley
- 2 Garlic cloves
- 1 Scallion
- 200g Diced butternut squash
- 15ml Apple cider vinegar
- 1 Roasted pepper
- 12g Espresso Yourself spices (brown sugar, salt, espresso coffee, black pepper, ancho chili pepper, onion, garlic, coriander, oregano, cloves, thyme)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
9 g
Sodium
460 mg
Total Carb
54 g
Sugars
6 g
Protein
54 g
Fibre
8 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving 1 cup cooking water, drain and return to the pot. Off the heat, add 3 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). Thinly slice the scallion crosswise. Roughly chop the roasted pepper. Roughly chop the parsley leaves and stems. Mince the garlic.
Roast the vegetables
On a lined sheet pan, toss the squash and Brussels sprouts with a generous drizzle of oil, ¾ of the garlic, ¼ of the spices and S&P. Roast, stirring halfway, 12 to 16 min., until golden brown and softened.
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, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the chimichurri
In a small bowl, combine the parsley, scallion, roasted pepper, vinegar, remaining garlic, 4 tbsp oil and S&P.
Plate your dish
Divide the mash between your plates. Top with the vegetables and chicken. Spoon the chimichurri over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
