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One pot
Dairy Free
Gluten Free

Balsamic Chicken

with Sautéed Green Beans & Carrots

Cooking time

25 minutes




350 /serving

Food doesn’t have to be complicated in order to be good for you and taste absolutely fantastic, which is what we love so much about this quick, easy, and nutritionist-approved chicken recipe. Generous servings of chicken breasts are braised with sticky, tangy balsamic sauce and seasonal vegetables⁠—we’ve selected green beans and carrots for you this week, along with red onions and basil as your aromatics. It all comes together in one pot, takes only 25 minutes, and will leave you feeling well-fed and satisfied, with minimal cleanup to boot.

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 225g Trimmed green beans
  • 25g Sliced red onions
  • 1 Bunch of basil
  • 100g Diced carrots
  • 30ml Balsamic vinegar
  • 30g Vegetable demi-glace
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

  • Contains: Sulphites

    You will need:

    Large pan
    Salt & pepper
    Total Fat
    9 g
    Saturated Fat
    2 g
    580 mg
    Total Carbs
    21 g
    11 g
    46 g
    5 g
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    Start the chicken
    In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend. Add the seasoned chicken* to the pan and cook, partially covered, 4 to 6 minutes on the first side, or until golden brown.
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    Mise en place
    While the chicken cooks, pick the basil leaves off the stems.
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    Add the aromatics
    Flip the chicken over and add the onions and carrots. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables have softened; season with the remaining spice blend and S&P to taste.
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    Braise the chicken
    Add the demi-glace, vinegar, 1 cup of water (double for 4 portions) and green beans to the pan. Increase the heat to medium-high and cook, stirring occasionally, 7 to 9 minutes or until the chicken is cooked through and the liquid has slightly reduced; season with S&P to taste. Add ½ the basil (tear with your hands before adding).
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    Plate your dish
    Divide the braised chicken and vegetables between your plates. Spoon any remaining pan sauce over the chicken. Garnish with the remaining basil (tear with your hands before adding). Bon appétit!

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