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Almond-Topped Chicken with Rosemary Parsnips

Balsamic-Dressed Green Salad

Cooking time

35 minutes




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
Sheet pan
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
27 g
Saturated Fat
6 g
500 mg
Total Carb
32 g
10 g
44 g
7 g
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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.
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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.
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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.
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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.
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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.
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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.