Dinner + Lunch Combo: Green Goddess Chicken
with Roasted Veggies + in Slaw-Stuffed Sandwiches
Cooking time
35 minutes
Servings
2/4
Calories
520 /serving
Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus a marvellous mise en place for a second meal the next day. Green goddess gives its name to a divinely-inspired dressing combining dairy, fresh herbs and acid. You’ll make yours characteristically creamy and sharp by swirling together yogurt, lemon and parsley. Drizzle it over a tray-baked supper of spiced chicken, potatoes and carrots. Chop the roasted chicken for a daytime sandwich, presented on a baguettine with a lemony Brussels sprout slaw and more of that honest-to-goddess goodness. ***Lunch cooking time: 5 min. Calories: 510/serving. **Nutritional facts: Total fat: 14 g | Saturated fat: 3 g | Sodium: 520 mg | Total carb: 47 g | Sugars: 5 g | Protein: 50 g | Fibre: 4 g. *See below for dinner nutritional facts.
We will send you:
- 4 Chicken breasts (or 8 thighs)
- 225g Brussels sprouts
- 1 Bunch of parsley
- 2 Scallions
- 1 Lemon
- 1 Celery stalk
- 200g Shredded green cabbage
- 200g Carrots
- 450g Baby potatoes
- 100g Greek yogurt
- 1 Parisian baguettine
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard, Wheat, Barley
You will need:
Zester
1 or 2 Sheet pans
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
13 g
Saturated Fat
3 g
Sodium
290 mg
Total Carb
58 g
Sugars
11 g
Protein
50 g
Fibre
13 g
Preparation
Prepare the chicken & vegetables
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Halve the carrots lengthwise. On a lined sheet pan (use 2 sheet pans for 4 dinner/lunch portions), toss with a drizzle of oil and ⅓ of the spices. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Add to the pan and drizzle with olive oil.
Roast the chicken & vegetables
Roast the chicken and vegetables, flipping halfway, 25 to 30 min., until the chicken* is cooked through and the vegetables are tender. Switch the oven to broil, 3 to 5 min., until beginning to brown. Set ½ the chicken aside in the fridge.
Mise en place
Meanwhile, zest and juice the lemon. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice. Small-dice the celery. Finely chop the parsley leaves and stems. Remove the root ends of the scallions; thinly slice. In a medium bowl, make the slaw by combining the cabbage, Brussels sprouts, ½ the lemon zest, ⅓ of the scallions, ½ the lemon juice, a drizzle of oil and S&P. Set the slaw and celery aside in the fridge.
Make the dressing
In a large bowl, combine the yogurt, parsley, remaining scallions, lemon zest, lemon juice and spices, 1 tbsp olive oil (double for 4 dinner/lunch portions) and S&P. Set ½ the dressing aside in the fridge.
Dinner: Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Drizzle with the dressing. Bon appétit!
Lunch: Finish & serve
Halve the baguettine lengthwise; cut crosswise. Warm in the toaster. Cut the reserved chicken into bite-size pieces. In a large bowl, make the chicken salad by combining the chicken, and reserved celery and dressing. Divide the baguettine between your plates. Top with the chicken salad 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.
