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Gluten Free

Basil-Citrus Chicken

with Roasted Nantes Carrots & Kale

Cooking time

25 minutes




600 /serving

With summer fast approaching, it is only natural to crave the lightest and brightest of meals. This recipe brims with both nourishing ingredients and fresh flavour, starting with a rainbow assortment of Nantes carrots that are seasoned with a mixture of garlic, curry powder and celery seeds before being roasted until deliciously tender. We throw in a heaping serving of kale, too—the brassica comes to you pre-chopped, so all you have to do is bake it until vibrantly dark green and tender. Atop the vegetables we serve two generous portions of chicken breast, seasoned and seared in the pan until beautifully browned. The crowning touch, however, is the sunny, buttery sauce, made with thick slices of orange and fresh basil leaves simmered in demi-glace. Dig in!

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 15ml Minced garlic
  • 75g Orange segments
  • 1 Bunch of basil
  • 300g Carrots
  • 100g Chopped kale
  • 12g Chicken demi-glace
  • 9g Spring chicken spice blend (salt, garlic, curry powder (mustard), onion, red bell pepper, vinegar powder, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
34 g
Saturated Fat
11 g
1030 mg
Total Carbs
29 g
12 g
48 g
6 g
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Roast the vegetables
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven for 5 minutes. While the carrots cook, in a bowl, combine the kale and a drizzle of oil; season with S&P. Remove the pan from the oven and add the kale. Return to oven and cook, stirring halfway through, 12 to 14 minutes, until tender when pierced with a fork.
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Cook the chicken
While the carrots and kale cook, in a medium 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 10 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the chicken rest for 5 minutes before thinly slicing against the grain.
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Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the garlic and cook, stirring frequently 30 seconds to 1 minute, until fragrant. Add the orange segments and any juice. Add the demi-glace, ¼ cup of water (double for 4 portions) and 2 basil leaves (pick the leaves off the stems and tear before adding). Cook, 2 to 3 minutes, until slightly reduced. Add 2 tbsp of butter (double for 4 portions); stir until the butter has melted and season with S&P to taste.
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Finish & serve
Divide the roasted vegetables between your plates. Top with the sliced chicken and spoon the orange-basil sauce over the chicken. Garnish with the remaining basil (tear before adding). Bon appétit!

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