Pan-Seared Chicken Breasts with Miso Ranch Sauce
Roasted Baby Potatoes, Nantes Carrots & Green Beans
Cooking time
30 minutes
Servings
4
Calories
650 /serving
The flavours of ranch dressing—creamy with chives, garlic and onion—are classic Americana. The salty, musky tastes of miso, a paste made from fermented soy beans, are classically Japanese. You’ll whisk these surprisingly well-suited partners together into a sour cream-mayo sauce, ideal for the dunking of juicy seared chicken and oven-roasted veggies. You can fully expect to see some double dipping at the table, so we’ll look the other way on this one.
We will send you:
- 4 Chicken breasts
- 300g Nantes carrots
- 300g Green beans
- 900g Baby potatoes
- 60ml Mayonnaise
- 20g White miso paste
- 86ml Sour cream
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
- 6g Home on the Ranch spices (chives, garlic, onion)
Contains: Eggs, Milk, Soy
You will need:
Large pan
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
8 g
Sodium
540 mg
Total Carb
52 g
Sugars
11 g
Protein
47 g
Fibre
9 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, ½ the Weekend on Mykonos spices 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, combine the miso (start with ½ for a milder flavour) and 1 tbsp of the mayo. Add the sour cream, remaining mayo and the Home on the Ranch spices.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining Weekend on Mykonos 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 for 5 min. before slicing against the grain.
Finish the vegetables
When the vegetables are beginning to brown, remove from the oven, 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 miso ranch sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
