Savoury Chicken & Veggie Traybake
with Scallion Dipping Sauce & Garlic Bread
Cooking time
30 minutes
Servings
4
Calories
740 /serving
Who doesn’t love a good dipping sauce? Kids will love deciding what, when and how to dunk into a deliciously thick sour cream and scallion mixture. And just what are they dunking? Tender pieces of oven-roasted chicken breasts, with a gently savoury seasoning. Or just-tender lengths of carrots and broccoli tops. Or they may even be dunking garlic bread, in the form of naan wedges quick-toasted in the oven with a spread of butter.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 200g Nantes carrots
- 400g Broccoli florets
- 4 Garlic cloves
- 4 Scallions
- 86ml Sour cream
- 4 Naan
- 24g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Sulphites, Wheat
You will need:
2 Sheet pans
Oil
4 tbsp Butter
Salt & pepper (S&P)
Basting brush
Parchment paper
Microwave
Total Fat
28 g
Saturated Fat
12 g
Sodium
1920 mg
Total Carb
73 g
Sugars
9 g
Protein
53 g
Fibre
7 g
Preparation
Roast the chicken
Preheat the oven to 450°F. Pat the chicken* dry with paper towel and rub with a drizzle of oil; season with ½ the spices and S&P. Arrange on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Roast the vegetables
Meanwhile, quarter the carrots lengthwise. Mince the garlic. On a second lined sheet pan, toss the carrots and broccoli (halve if large) with a drizzle of oil, all but a pinch of the remaining spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender. In the final 5 min., add ½ the garlic.
Make the dipping sauce
Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops. In a small bowl, combine the sour cream, white bottoms of the scallions, 1 tbsp water, the remaining spices and S&P.
Make the garlic bread
In a second small bowl, microwave 4 tbsp butter and the remaining garlic, in 30 sec. increments, until melted. Toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board and brush with the garlic butter. Cut into wedges.
Plate your dish
Divide the vegetables and chicken between your plates. Garnish with the green tops of the scallions. Serve the garlic bread and dipping sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
