Protein Swap | Shortcut Thanksgiving Dinner with Cranberry-Glazed Chicken
Buttery Mash & Crunchy Fall Slaw
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
Thanksgiving dinner in 20 minutes! Impossible, right? It's easy with quick-cooking chicken breasts in a cranberry and rosemary glaze. Instead of roasting Brussels sprouts, toss them into hearty green slaw with kale and toasted sunflower seeds. Just don’t forget the mashed potatoes, obvs.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 0.5 Bunch of kale
- 200g Brussels sprouts
- 450g Baby potatoes
- 4g Rosemary
- 7g Honey
- 25g Sunflower seeds
- 30ml Cranberry sauce
- 30ml Apple cider vinegar
Contains: Milk • Sulphites
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
35 g
Saturated Fat
14 g
Sodium
310 mg
Total Carb
65 g
Sugars
16 g
Protein
52 g
Fibre
13 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 2 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, pick the rosemary leaves off the stems; chop the leaves.
- Remove the kale leaves from the stems; slice the leaves.
- Halve the Brussels sprouts lengthwise, then slice crosswise.
- In a small bowl, combine the honey and vinegar.
Toast the sunflower seeds
- Heat a medium, dry pan on medium.
- Add the sunflower seeds and toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a bowl and reserve the pan.
Cook & coat the chicken
- Pat the chicken dry; season with S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 2 to 3 min. on one side, until partially cooked.
- Flip and add 1 tbsp butter, 1 tbsp water (double both for 4 portions), the cranberry sauce and rosemary (start with ½).
- Cook, spooning the sauce over, 2 to 3 min., until the chicken* is cooked through and coated.
Make the slaw
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the honey, vinegar, a drizzle of oil, the Brussels sprouts, sunflower seeds and S&P; toss well.
Plate your dish
- Divide the mash between your plates.
- Top with the chicken and slaw.
- Spoon any remaining sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
