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Food Processor

Blackened Chicken in Green Goddess Sauce

over Roasted Carrots & Scallion Rice

Cooking time

30 minutes




740 /serving

Green goddess sauce has been creeping up on menus everywhere as of late—including, tonight, at your dinner table. This version uses avocado purée and buttermilk as a creamy base, and blends in bright fresh basil, scallions, lime juice and olive oil to make a velvety sauce. Drizzle it over Cajun-spiced blackened chicken breasts and sweet, smoky roasted carrots, and serve the whole feast over rice amped up with more of the lime juice and scallions.

We will send you:

  • 4 Chicken breasts
  • 1 Bunch of basil
  • 1 Lime
  • 3 Scallions
  • 400g Nantes carrots
  • 315g White rice
  • 57g Avocado purée
  • 60ml Buttermilk
  • 16g Cajun-style spice blend (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)

Contains: Milk, Mustard

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Food processor (or blender)
Total Fat
25 g
Saturated Fat
4 g
350 mg
Total Carbs
80 g
7 g
47 g
7 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Roast the carrots
While the rice cooks, halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ¼ of the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 18 to 22 minutes, until tender when pierced with a fork.
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Cook the chicken
While the carrots roast, 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, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.
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Mise en place
While the chicken cooks, zest and juice the lime. Thinly slice the scallions, discarding the root ends. Roughly chop the basil leaves and stems.
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Make the green goddess sauce
While the chicken continues to cook, in a food processor (or blender), combine the avocado purée, buttermilk, basil, ½ the lime juice, up to ½ the scallions (to taste) and 4 tbsp olive oil; season with S&P and blend until smooth.
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Finish & serve
To the pot of rice, add as many of the remaining scallions as you’d like, the remaining lime juice and as much of the lime zest as you’d like; season with S&P. Divide the finished rice, roasted carrots and sliced chicken between your plates. Drizzle the chicken with as much of the green goddess sauce as you’d like; serve any remaining sauce on the side. Bon appétit!

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