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Dinner to lunch
Ready in 30 minutes

Dinner + Lunch Combo: Sesame-Spiced Roasted Chicken

with Sweet Potatoes & Zesty Slaw + over Veggie-Studded Rice

Cooking time

30 minutes




520 /serving

One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. It starts with a traybake supper, as chicken breasts and sweet potatoes (sprinkled in sweet sesame seed spices) go in to roast. Serve with an Asian-accented slaw of edamame, radishes and celery crunch. In a nifty lunch move, the slaw is reheated (yes, hot slaw!) and worked into lime-zested rice, with thin slices of that tasty chicken. ***Lunch cooking time: 5 min. Calories: 640/serving. **Nutritional facts: Total fat: 13 g | Saturated fat: 2 g | Sodium: 1010 mg | Total carb: 84 g | Sugars: 10 g | Protein: 48 g | Fibre: 5 g. *See below for dinner nutritional facts.

We will send you:

  • 4 Chicken breasts
  • 450g Sweet potatoes
  • 90g Radishes
  • 200g Shredded red cabbage
  • 1 Lime
  • 2 Celery stalks
  • 165g White rice
  • 50g Edamame (or green peas)
  • 30ml Soy sauce (low sodium)
  • 45ml Sweet chili sauce
  • 14.25g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Medium pot
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
12 g
Saturated Fat
2 g
1130 mg
Total Carb
63 g
19 g
45 g
10 g
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Roast the chicken & sweet potatoes
Preheat the oven to 450°F. Medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Add the chicken to the pan and roast, stirring the potatoes halfway, 25 to 30 min., until the chicken* is cooked through and the sweet potatoes are golden brown and tender.
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Cook the rice
Meanwhile, zest the lime. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 lunch portions) and 1 tsp salt (double for 4 lunch portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the lime zest and remaining spices. Fluff and set aside in the fridge.
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Mise en place
Meanwhile, juice the lime. Halve the radishes lengthwise and thinly slice crosswise into half-moons; place ½ in a bowl of water and set aside in the fridge. Thinly slice the celery crosswise on an angle. In a medium bowl, make the sauce by combining the lime juice, soy sauce, chili sauce and S&P.
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Make the slaw
In a large bowl, combine the cabbage, celery, edamame, remaining radishes, ¾ of the sauce, 1 tbsp oil (double for 4 dinner/lunch portions) and S&P. Set ½ the slaw aside in the fridge.
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Dinner: Finish & serve
Switch the oven to broil. Brush the chicken with the remaining sauce and broil, 2 to 3 min., until glazed. Set ½ the chicken aside in the fridge. Divide the sweet potatoes, chicken and slaw between your plates. Bon appétit!
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Lunch: Finish & serve
Thinly slice the reserved chicken. Combine the reserved rice and reserved slaw. Microwave the rice and slaw and chicken until warm. Divide the rice and slaw between your plates. Top with the chicken. Garnish with the reserved radishes. Bon appétit!

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