Spanish-Inspired Chicken Breasts
with Patatas Bravas, Roasted Veggies & Garlic Mayo
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
No Spain, no gain! You’ll breeze into dinnertime by taking inspiration from the Spanish palate. To get playful with patatas bravas, start by roasting diced baby potatoes in a smoked paprika and cumin spice blend until they’re tender and browned. Along with roasted sweet pepper and squash, they’ll be bathed in smoky tomato bravas sauce come serving time. Complete each serving with juicy slices of spiced chicken breasts and a side of garlic mayo for dipping opportunities.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 200g Diced butternut squash
- 1 Sweet pepper
- 60ml Mayonnaise
- 15g Minced roasted garlic
- 100ml Tomato sauce
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs
You will need:
Medium pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
5 g
Sodium
890 mg
Total Carb
59 g
Sugars
14 g
Protein
45 g
Fibre
10 g
Preparation
Roast the potatoes
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, stirring halfway, 20 to 25 min., until browned and tender.
Roast the vegetables
Meanwhile, core and medium-dice the sweet pepper. On a second lined sheet pan, toss the squash and sweet pepper with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of 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 for 5 min. before slicing against the grain.
Make the garlic mayo
Meanwhile, in a small bowl, combine the mayo, ½ the garlic and S&P.
Make the bravas sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the tomato sauce, 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until combined and heated through.
Plate your dish
Divide the potatoes, vegetables and chicken between your plates. Drizzle the potatoes and vegetables with the bravas sauce. Serve the garlic mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
