Almond-Topped Chicken with Rosemary Parsnips
Balsamic-Dressed Green Salad
Cooking time
35 minutes
Servings
4
Calories
550 /serving
How do you tell your family that you’re nuts about them? Say it with the irrepressibly crunchy topping of toasted almonds, honey and Dijon that adorns this Valentine-worthy dish. You’ll finish the nut-crusted chicken in the oven with roasted parsnips, garlic and rosemary, dusted in an orange-and-herb spice blend. Serve it all with a salad of baby greens and crisp radishes in a whipped balsamic vinaigrette. (All conversations about how your loved ones also drive you nuts can wait ‘til after dinner!)
We will send you:
- 4 Chicken breasts (or 640g chicken fillets)
- 450g Parsnips
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 90g Radishes
- 2 Garlic cloves
- 1 Bunch of rosemary
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 50g Sliced almonds
- 7g Honey
- 10g Dijon mustard
- 14g Among the Orange Groves spice blend (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)
Contains: Milk, Mustard, Sulphites, Almonds
You will need:
Large pan
Peeler
Sheet pan
Oil
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
27 g
Saturated Fat
6 g
Sodium
500 mg
Total Carb
32 g
Sugars
10 g
Protein
44 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Peel and quarter the parsnips lengthwise (or cut into 6 wedges each if very large). Thinly slice the radishes crosswise. Mince the garlic. Pick the rosemary leaves off the stems, discarding the stems; finely chop the leaves. Place 2 tbsp butter in a small bowl and leave at room temperature to soften.
Start the parsnips
On a lined sheet pan, toss the parsnips with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until golden brown.
Toast the almonds
While the parsnips roast, heat a large, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a cutting board. Once cool enough to handle, roughly chop the almonds. Reserve the pan.
Start the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. Add the chicken breasts to the pan and cook, 5 to 7 minutes per side (1 to 2 minutes per side for chicken fillets), until nicely browned.
Finish the chicken & parsnips
To the bowl of softened butter, add the almonds, honey, ½ the garlic and as much Dijon mustard as you’d like; season with the remaining spice blend and S&P. Remove the sheet pan of parsnips from the oven. Add the remaining garlic and up to ½ the rosemary (to taste). Toss the parsnips and arrange on ⅔ of the sheet pan. Add the seared chicken* to the remaining ⅓ of the pan and top with the almond mixture. Return the sheet pan to the oven and continue to roast, 4 to 6 minutes, until the parsnips are tender when pierced with a fork and the chicken is cooked through.
Make the salad & serve
In a large bowl, combine the baby greens, radishes and vinaigrette; season with S&P. Divide the roasted parsnips, almond-topped chicken (slice beforehand if desired) and salad between your plates. Garnish the chicken with as much remaining rosemary as you’d like. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
