Dinner + Lunch Combo: Chicken & Veggie Traybake
with Avocado Crema + in Tacos with Lemony Slaw
Cooking time
35 minutes
Servings
2/4
Calories
530 /serving
One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. Avocado crema (a quick mix of avocado purée and sour cream) is the crème de la crema when swooshed on supper plates featuring roasted-to-tender Mexican-spiced chicken breasts, sweet potatoes and carrots. For lunch, it’s a cool condiment on hearty tacos stuffed with tender morsels of reheated chicken and a crunchy cabbage slaw zinged with lemon. ***Lunch cooking time: 5 min. Calories: 480/serving. **Nutritional facts: Total fat: 16 g | Saturated fat: 5 g | Sodium: 580 mg | Total carb: 42 g | Sugars: 6 g | Protein: 46 g | Fibre: 6 g. *See below for dinner nutritional facts.
We will send you:
- 4 Chicken breasts
- 1 Lemon
- 150g Shredded green cabbage
- 450g Sweet potatoes
- 300g Carrots (orange or multicoloured)
- 2 Scallions
- 57g Avocado purée
- 43ml Sour cream
- 6 Wheat flour tortillas
- 16g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk, Wheat
You will need:
Zester
Peeler
1 or 2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
12 g
Saturated Fat
3 g
Sodium
380 mg
Total Carb
67 g
Sugars
17 g
Protein
45 g
Fibre
13 g
Preparation
Prepare the traybake
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. Peel and halve the carrots lengthwise (quarter if large). Pat the chicken dry with paper towel; season with ½ the spices and S&P. On a lined sheet pan (use 2 sheet pans for 4 portions), toss the sweet potatoes and carrots with a drizzle of oil, the remaining spices and S&P. Add the chicken.
Roast the traybake
Roast the traybake, flipping the vegetables halfway, 25 to 30 min., until the vegetables are tender and the chicken* is cooked through. Switch the oven to broil, 2 to 3 min., until beginning to brown. Set ½ the chicken aside in the fridge.
Mise en place
Meanwhile, zest and cut the lemon into 6 wedges. Thinly slice the scallions. In a medium bowl, make the avocado crema by combining the sour cream, avocado purée and juice of ⅓ of the lemon wedges. Set ½ the avocado crema aside in the fridge.
Make the slaw
In a second medium bowl, combine the cabbage, lemon zest, ½ the scallions, juice of ½ the remaining lemon wedges, a drizzle of oil and S&P. Set aside in the fridge.
Dinner: Plate your dish
Divide the avocado crema between your plates and spread out in a circular motion. Top with the traybake (slice the chicken beforehand if desired). Garnish with the remaining scallions and lemon wedges. Bon appétit!
Lunch: Finish & serve
Cut the reserved chicken into bite-size pieces. Microwave until warm. Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm. Divide the tortillas between your plates. Spread with the reserved avocado crema. Top with the chicken and a spoonful of the reserved slaw. Serve any remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
