Smoky-Sweet Chicken with Cranberry Pan Sauce
Pea-Studded Rice & Roasted Veggies
Cooking time
20 minutes
Servings
4
Calories
680 /serving
Is your family more sweet, smoky or savoury? Give the munchkins a taste of all three with this highly munchable meal. Seared chicken breasts deliver notes of hickory wood, brown sugar and onion, while the cranberry sauce that tops them delivers a delectably fruity tang. Bite-size morsels of roasted butternut squash and Brussels sprouts will soon get scooped up, and they’ll pick up even more veggies from peas popped into comforting white rice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 400g Brussels sprouts
- 400g Diced butternut squash
- 150g Green peas
- 320g White rice
- 24g Chicken demi-glace
- 45ml Cranberry sauce
- 7g Sweet & Savoury Hickory spices (spices, brown sugar, salt, vinegar powder, smoked hickory flavour, onion, garlic)
Contains: Milk
You will need:
Medium pot
Large pan
Sheet pan
Oil
1 tbsp Butter
Salt
Parchment paper
Total Fat
12 g
Saturated Fat
4 g
Sodium
680 mg
Total Carb
96 g
Sugars
14 g
Protein
51 g
Fibre
9 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the peas. Fluff the rice.
Roast the vegetables
Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss the Brussels sprouts and squash with a drizzle of oil, ½ the spices and salt. Roast, stirring halfway, 12 to 16 min., until golden brown and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and salt. In a large 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 for 5 min. before slicing against the grain.
Make the sauce
Heat the same pan on medium. Add the cranberry sauce, demi-glace and ¼ cup water. Cook, stirring frequently, scraping up any browned bits, 2 to 3 min., until slightly reduced. Off the heat, add 1 tbsp butter; stir well.
Plate your dish
Divide the rice between your plates. Top with the vegetables and chicken. Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
