Get $100 OFF with your first delivery and skip the grocery line! $50 off each of your first 2 baskets. New clients only. Redeem offer
One pot wonder

Chicken Breast, Potato & Fennel Traybake

with Cucumber Sauce Vierge

Cooking time

30 minutes

Servings

2/4

Calories

840 /serving

A staple of French nouvelle cuisine, sauce vierge is an ode to herbal freshness. It’s simply built from olive oil, herbs, lemon and garlic—often with tomatoes adding heft. Our uplifting version features cucumbers, along with shallot and garlic chives. It needs nothing more to shine than a clean canvas of tender oven-roasted chicken breasts, comforting potatoes and slices of fennel with their soft anise flavouring. Just like that a balanced meal is brought together with minimal fuss. Liberté, égalité, simplicité!

We will send you:

  • 2 Chicken breasts
  • 2 Cucumbers
  • 1 Lemon
  • 1 Shallot (or onion)
  • 1 Bunch of garlic chives
  • 450g Baby potatoes
  • 1 Fennel bulb
  • 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)

You will need:

Zester
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
49 g
Saturated Fat
7 g
Sodium
580 mg
Total Carb
56 g
Sugars
11 g
Protein
46 g
Fibre
8 g
Preparation
a picture
Start the chicken & vegetables
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the chicken and potatoes with a drizzle of oil, ¾ of the spices and S&P. Arrange in a single layer and roast, 8 to 10 min., until partially cooked.
a picture
Mise en place
Zest and juice the lemon. Small-dice the cucumbers. Peel, halve and mince the shallot. Thinly slice the garlic chives. Halve the fennel bulb lengthwise and cut each half into 4 wedges (6 wedges if large). In a medium bowl, toss the fennel with a drizzle of oil; season with the remaining spices and S&P.
a picture
Finish the chicken & vegetables
Remove the sheet pan from the oven. Flip the chicken and potatoes and nestle the fennel in between. Return to the oven and roast, 10 to 12 min., until the chicken* is cooked through and the vegetables are tender. Switch the oven to broil, 2 to 3 min., until the chicken and vegetables are browned. Transfer the chicken to a cutting board and let rest for 5 min. before slicing against the grain.
a picture
Make the sauce vierge
In a medium bowl, combine the cucumbers, shallot, garlic chives, lemon zest and juice, and 3 tbsp olive oil (double for 4 portions); season with S&P.
a picture
Plate your dish
Divide the vegetables between your plates. Top with the chicken. Spoon the sauce vierge over. Bon appétit!

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