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Low carb, ready in 15 min!
Ready in 25 minutes

Chicken Breasts with Sour Cream Sauce

Roasted Brussels Sprouts & Carrots

Cooking time

25 minutes

Servings

2/4

Calories

500 /serving

You know the saying: expect the unexpected. We’ve learned that it applies to cooking as much as it applies to life in general. But we were a bit surprised at the success of this unusual partnership: turns out that sour cream and nutritional yeast, when combined with a little garlic, create a luscious sauce. You’ll see what we mean when you spoon it over juicy sliced chicken breasts, served alongside tender roasted vegetables.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 300g Carrots
  • 170g Brussels sprouts
  • 15ml Minced garlic
  • 30g Vegetable demi-glace
  • 4g Nutritional yeast
  • 43ml Sour cream
  • 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)

Contains: Milk

You will need:

Medium pan
Whisk
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
7 g
Sodium
1450 mg
Total Carb
31 g
Sugars
12 g
Protein
50 g
Fibre
8 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if very large). Quarter the carrots lengthwise.
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Roast the vegetables
On a lined sheet pan, toss the carrots with a drizzle of oil, ¼ of the spices and S&P. Roast, 5 to 7 min., until beginning to soften. Remove from the oven and add the Brussels sprouts, a drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, stirring halfway, 14 to 16 min., until the vegetables are tender.
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Cook the chicken
Meanwhile, 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 plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
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Make the sauce
Heat the same pan on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Reduce the heat to medium-low and add 1 tbsp butter, 2 tbsp water (double both for 4 portions), the demi-glace, sour cream, nutritional yeast and S&P. Cook, whisking frequently, 30 sec. to 1 min., until combined and heated through.
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Plate your dish
Divide the vegetables and chicken (slice beforehand if desired) between your plates. Top the chicken with the sauce. Bon appétit!

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