Protein Upgrade | Seared ORGANIC Chicken with Honey-Garlic Butter
Roasted Autumn Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
Set the oven on high for heat-seeking potatoes, Brussels sprouts and sliced leeks that soften to the melting point. Arrange them with seared organic chicken that benefits from the simplest of sauces: it so happens that butter, honey and garlic are the ultimate in sweet and savoury.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 450g Potatoes
- 15ml Minced garlic
- 400g Brussels sprouts
- 75g Sliced leeks
- 7g Honey
- 30ml Red wine vinegar
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill seeds, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
9 g
Sodium
510 mg
Total Carb
69 g
Sugars
11 g
Protein
40 g
Fibre
13 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, 10 min., until partially cooked.
Finish the vegetables
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- In a medium bowl, combine the Brussels sprouts, leeks, a drizzle of oil and S&P.
- When the potatoes are partially cooked, stir and add the Brussels sprouts and leeks.
- Roast, 14 to 16 min., until browned and tender.
- Drizzle with the vinegar.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the honey-garlic butter
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) and a drizzle of oil on medium.
- Add the garlic and sauté, scraping up any browned bits, 1 to 2 min., until fragrant.
- Add the honey and S&P; stir well.
Plate your dish
- Divide the vegetables between your plates.
- Top with the chicken.
- Drizzle with the honey-garlic butter. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
