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20 minutes
Gluten Free

Balsamic Glazed Chicken

with Potato-Parmesan Salad & Roasted Garlic Dressing

Cooking time

20 minutes




540 /serving

Tonight’s supper features one of our favourite glazes; comprised of sweet and tangy balsamic and caramelized shallots, it comes together easily and tastes good on just about anything. Here, it coats tender pan-seared chicken breasts. Our other favourite part? Crispy-on-the-outside, fluffy-on-the-inside roasted potatoes doused in sweet and savoury roasted garlic vinaigrette. Green beans stand in for the veg quotient, adding some bite and sweetness. Sprinkle on some shaved Parmesan for savoury goodness and serve it on a bed of baby spinach and this quick-to-make meal is ready to go!

We will send you:

  • 4 Chicken breasts
  • 680g Baby potatoes
  • 2 Roasted garlic cloves
  • 45ml Balsamic vinegar
  • 30ml Mayonnaise
  • 25g Shaved Parmesan
  • 225g Green beans
  • 115g Baby spinach
  • 1 Shallot (or onion)
  • 14g Balsamic chicken spice blend (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Egg, Milk, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
24 g
Saturated Fat
5 g
590 mg
Total Carbs
38 g
7 g
43 g
5 g
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Mise en place
Preheat the oven to 450°F. Peel, halve and thinly slice the shallot. Trim and discard the stem ends of the green beans; halve the green beans crosswise. Cut the potatoes into bite-size pieces.
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Cook the potatoes & green beans
On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 12 to 14 minutes, until beginning to brown. Remove from the oven and add the green beans; drizzle with oil and season with S&P. Arrange in a single, even layer and roast, 8 to 10 minutes, until the beans are crisp-tender and the potatoes are browned and have cooked through.
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Cook the chicken
While the potatoes cook, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 7 to 8 minutes per side, until almost cooked through. Add the shallots and cook, stirring occasionally, 2 to 3 minutes, until the shallots have browned and the chicken is cooked through. Add the vinegar and 2 tbsp of water; cook, flipping the chicken to coat in the pan sauce, 1 to 2 minutes, until half the liquid has evaporated. Take the pan off the heat and let the chicken rest at least 5 minutes.
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Prepare the vinaigrette
Mince the roasted garlic. In a small bowl, combine the mayonnaise, roasted garlic, 1 tbsp of water and 2 tbsp of olive oil; season with S&P to taste.
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Finish & serve
In a large bowl, combine the cooked potatoes and beans, spinach and as much of the vinaigrette as you’d like; toss to combine. Divide the salad between your plates. Top with the chicken (thinly slice against the grain before adding) and a spoonful of the balsamic-shallot pan sauce. Garnish with the shaved Parmesan. Bon appétit!

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