Seared Chicken Breasts with Honey-Garlic Butter
Roasted Brussels Sprouts, Potatoes & Leeks
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
’Tis the season to be roasting, boasting and coasting through it. So set the oven on high and toss in an easy assortment of heat-seeking veggies: baby potatoes, Brussels sprouts and, for something a little different, sliced leeks that soften almost to the melting point. They present an impressive plate when arranged with seared chicken breasts that benefit 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 Canadian-raised chicken breasts (air chilled)
- 300g Brussels sprouts
- 15ml Minced garlic
- 450g Baby potatoes
- 75g Sliced leeks
- 30ml Red wine vinegar
- 7g Honey
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Sulphites
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
10 g
Sodium
550 mg
Total Carb
61 g
Sugars
11 g
Protein
49 g
Fibre
14 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, remove the root ends of the Brussels sprouts; halve 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, remove from the oven, 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 with paper towel; 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 (4 to 6 min. per side for chicken thighs), until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
