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Low carb, ready in 15 min!
20 minutes

Argentinian-Style Chicken Breasts

with Chimichurri, Roasted Carrots & Sweet Pepper

Cooking time

20 minutes




720 /serving

Simplicity meets sophistication with just a handful of smartly selected ingredients. Each elegant serving features an abundance of oven-hot carrots arranged next to pan-seared chicken breasts, dripping with juices, basking in lively seasonings and topped with shards of roasted sweet pepper. In an ode to Argentinian cuisine, you’ll make a characteristically acidic and herbal chimichurri sauce from apple cider vinegar, scallion and fresh oregano and then spoon it over the works.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 300g Carrots
  • 1 Scallion
  • 1 Sweet pepper
  • 1 Bunch of oregano
  • 15ml Apple cider vinegar
  • 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)

Contains: Sulphites

You will need:

Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
50 g
Saturated Fat
7 g
590 mg
Total Carb
23 g
11 g
46 g
5 g
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Mise en place
Preheat the oven to 450°F. Quarter the carrots lengthwise. Halve and core the sweet pepper lengthwise.
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Roast the carrots & sweet pepper
On a lined sheet pan, toss the carrots and sweet pepper with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 20 min., until tender. Transfer the sweet pepper to a cutting board and thinly slice.
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Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through.
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Make the chimichurri
Meanwhile, remove the root end of the scallion; thinly slice. Pick the oregano leaves off the stems; finely chop the leaves. In a medium bowl, combine the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the oregano and scallion; stir well.
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Plate your dish
Divide the chicken (slice beforehand if desired) and carrots between your plates. Top the chicken with the sweet pepper. Spoon the chimichurri over. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.