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Low carb, ready in 15 min!
20 minutes

Basil-Orange Chicken Breasts

with Roasted Carrots & Kale

Cooking time

20 minutes




570 /serving

Roasted veggies more than hold their own on these gorgeous supper plates. That starts with carrots seasoned with a blend featuring garlic, curry powder and celery seeds. Throw in a heaping serving of kale, which comes to you pre-chopped, so all you have to do is roast to vibrantly dark green. Generously top the leaves and roots with chicken breasts, seared until beautifully browned. The crowning touch is the sunny, buttery pan sauce, made with juicy orange segments and fresh basil leaves simmered in demi-glace.

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
  • 30g Vegetable demi-glace
  • 9g Ship to Shore spices (salt, garlic, curry powder, mustard, onion, red bell pepper, vinegar powder, green bell pepper, celery, basil, sunflower oil, parsley, chives)

Contains: Milk, Mustard

You will need:

Medium pan
2 Sheet pans
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
10 g
690 mg
Total Carb
29 g
12 g
48 g
6 g
a picture
Roast the carrots
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, turning halfway, 15 to 18 min., until tender.
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Roast the kale
In a medium bowl, combine the kale and a drizzle of oil; season with ½ the remaining spices and S&P. On a second lined sheet pan, arrange in a single layer and roast, stirring halfway, 8 to 10 min., until crispy and lightly browned.
a picture
Cook the chicken
In a medium 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. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
a picture
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the orange segments, demi-glace, ¼ cup water and 2 basil leaves (double the water and basil for 4 portions; pick the leaves off the stems and tear before adding). Cook, 2 to 3 min., until slightly reduced. Add 2 tbsp butter (double for 4 portions); season with S&P and stir until the butter has melted.
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Plate your dish
Divide the kale between your plates. Top with the carrots and chicken. Spoon the sauce over the chicken. Garnish with the remaining basil (pick the leaves off the stems and tear before adding). Bon appétit!

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