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Fresh pre-cut ingredients
One pot wonder

Brown Butter Chicken Breast, Potato & Parsnip Traybake

with Savoy Cabbage & Walnuts

Cooking time

25 minutes




770 /serving

Because everything’s better with butter! Adding a few pats to this unfussy meal ensures that everything roasts to brown, crisped, tender perfection. Load the sheet pan with chicken breasts, potatoes and cubed parsnips—these roots love to show off how easily and deliciously they can caramelize. Add Savoy cabbage partway through for some extra frills, and stir in walnuts for a few more thrills. Scatter on fresh chives, squeeze on fresh lemon, and you’re golden.

We will send you:

  • 2 Chicken breasts
  • 15ml Minced garlic
  • 1 Bunch of chives
  • 1 Lemon
  • 450g Baby potatoes
  • 200g Shredded Savoy cabbage
  • 200g Diced parsnips
  • 25g Walnuts
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Walnuts

You will need:

Sheet pan
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
13 g
670 mg
Total Carb
66 g
11 g
50 g
12 g
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Prepare the traybake
Preheat the oven to 450°F. Halve the potatoes (or quarter if very large). In a large bowl, combine the potatoes and parsnips with a generous drizzle of oil, ½ the spices and S&P; toss well. Pat the chicken dry with paper towel; season with the remaining spices and S&P.
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Start the traybake
On a lined sheet pan, arrange the potatoes, parsnips and chicken in a single layer. Reserve the bowl. Medium-dice 2 tbsp butter (double for 4 portions) and scatter evenly over the traybake. Transfer to the oven and roast, 10 to 12 min., until beginning to brown.
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Mise en place
Quarter the lemon. Slice the chives into ¼ inch pieces. In the reserved bowl, combine the cabbage, garlic and a drizzle of oil; season with S&P. Toss well.
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Continue the traybake
Once the traybake has begun to brown, remove from the oven. Flip the chicken; stir the potatoes and parsnips. Add the cabbage. Medium-dice 1 tbsp butter (double for 4 portions) and scatter evenly over the traybake. Return to the oven and continue to roast, 14 to 16 min., stirring once halfway, until the vegetables are slightly tender. Remove from the oven and stir in the walnuts. Continue to roast, 2 to 3 min., until fragrant.
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Finish the traybake
Switch the oven to broil, 2 to 3 min., until the chicken* is cooked through and the vegetables have browned. Remove from the oven and top with the juice of 2 lemon wedges (double for 4 portions) and ½ the chives.
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Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired) and remaining chives. Serve the remaining lemon wedges on the side. Bon appétit!

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