Curried Chicken Breasts
with Bombay-Inspired Roasted Potatoes & Beets
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Let the mouth-watering begin with perfectly roasted chunks of potatoes and beets, stained yellow with turmeric, paprika, cumin and other warm, Indian-inspired spices. Gently crusted and tender, they’re an earthy side for chicken breasts seared and served in juicy slices. For a cool counterpoint, sass up sour cream with chopped scallion, a drop of vinegar and more of those lush spices, and drizzle it over top in the most decadent way you know how.
We will send you:
- 2 Chicken breasts
- 450g Potatoes
- 450g Yellow beets
- 1 Scallion
- 30ml Apple cider vinegar
- 43ml Sour cream
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Milk, Sulphites
You will need:
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
15 g
Saturated Fat
4 g
Sodium
510 mg
Total Carb
61 g
Sugars
19 g
Protein
48 g
Fibre
10 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Medium-dice the potatoes. Peel and small-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ½ the vinegar, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
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 all but a pinch of the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board.
Mise en place
Meanwhile, thinly slice the scallion, separating the white bottom and green top.
Make the sour cream drizzle
In a medium bowl, combine the sour cream, white bottom of the scallion, remaining vinegar and spices, a drizzle of oil and S&P.
Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired) and sour cream drizzle. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
