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One pot wonder
Ready in 25 minutes

Carb-Wise: Honey-BBQ Chicken Traybake

with Roasted Turnips & Carrots

Cooking time

25 minutes




360 /serving

Praise be the traybake! This all for one, one for all approach leaves us with a delicious spread to eat and fewer dishes to clean after preparing it. We’re sweet on the friendly combo of flavours in this recipe: BBQ sauce, apple cider vinegar and honey create an enticing glaze for chicken breasts. We like the bit of bite that remains in the turnips and carrots after roasting. And we adore those crispy onions and fresh chives for garnish.

We will send you:

  • 2 Chicken breasts
  • 200g Carrots (orange or multicoloured)
  • 225g Turnips (or rutabaga)
  • 1 Bunch of chives (or garlic chives)
  • 15ml Apple cider vinegar
  • 45ml BBQ sauce
  • 11g Crispy onions
  • 7g Honey
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Mustard, Sulphites

You will need:

Sheet pan
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
5 g
Saturated Fat
1 g
1720 mg
Total Carb
40 g
26 g
42 g
6 g
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Mise en place
Preheat the oven to 450°F. Peel and halve the turnips; cut into ¼ inch wedges. Thinly slice the carrots on an angle. Thinly slice the chives.
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Prepare the traybake
Pat the chicken dry with paper towel; season with ½ the spices. On a lined sheet pan, toss the turnips and carrots with a drizzle of oil, the remaining spices and S&P. Add the chicken.
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Roast the traybake
Roast the traybake, 10 to 11 min., until partially cooked. Meanwhile, in a small bowl, make the glaze by combining the BBQ sauce, honey and vinegar. When the traybake is partially cooked, remove from the oven, stir the vegetables, and flip and brush the chicken with ½ the glaze. Roast, 10 to 11 min., until the chicken* is cooked through and the vegetables are tender. Brush the chicken with the remaining glaze.
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Plate your dish
Divide the traybake (slice the chicken beforehand if desired) between your plates. Garnish with the chives and crispy onions. Bon appétit!

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