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Curried Chicken Breasts

with Roasted Vegetables & Ginger Sour Cream Drizzle

Cooking time

30 minutes




430 /serving

Tonight’s wholesome Clean 15 meal features plump chicken breasts pan-seared in a fragrant blend of Madras curry spices and plated alongside oven-roasted carrots and cauliflower, which also get the spice treatment. Drizzle the whole thing with a creamy and zesty lime and ginger sour cream, and finish it off with a good hit of lime and a sprinkling of chopped cilantro to really bring out all the nuanced flavours. It’s healthy, easy and colourful!

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 1 Bunch of cilantro
  • 15ml Ginger paste
  • 1 Lime
  • 200g Peeled petite carrots
  • 200g Cauliflower florets
  • 43ml Sour cream
  • 7.5g Mild Madras curry powder (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper)

Contains: Gluten, Milk, Mustard, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
17 g
Saturated Fat
5 g
580 mg
Total Carbs
24 g
8 g
48 g
7 g
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Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise. On a lined sheet pan, toss the cauliflower and carrots with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven.
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Cook the chicken
While the vegetables cook, 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 plate and let rest at least 5 minutes before serving.
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Make the sour cream sauce
While the chicken cooks, cut the lime into wedges. In a small bowl, combine the sour cream, as much of the ginger paste as you’d like, juice from ½ the lime wedges and 1 tsp water (double for 4 portions); season with S&P to taste.
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Plate your dish
Divide the curry roasted vegetables and chicken between your plates. Drizzle the vegetables with the ginger sour cream. Garnish with the cilantro (roughly chop the leaves and stems before adding) and remaining lime wedges. Serve any remaining sour cream sauce on the side. Bon appétit!

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