New Chefs get 40% off their first box! Redeem offer

Easy prep
One pot
Dairy Free
Gluten Free

Everything Spiced Chicken Breasts with Dijon

Arugula-Cherry Tomato Salad & Roasted Potatoes

Cooking time

25 minutes

Servings

2/4

Calories

650 /serving

Let your oven do the heavy lifting tonight. Just coat these plump chicken breasts with Dijon mustard and an “Everything Bagel Spice Blend,” a classic mix of poppy and sesame seeds, onion, garlic and coarse salt. Then pop them in to roast them alongside our baby red potatoes. A fresh salad of peppery arugula and plump cherry tomatoes tossed in a white wine vinaigrette accompanies this one-pan meal. It’s so simple and delicious, all that’s left for you to do is enjoy!

We will send you:

  • 2 Chicken breasts
  • 450g Baby potatoes
  • 140g Cherry tomatoes
  • 60g Baby arugula (or baby spinach)
  • 15ml White wine vinegar
  • 15ml Dijon mustard
  • 10g Oven roasted potato spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, Cayenne pepper)
  • 8g Everything bagel spice blend (multicoloured sesame seeds, poppy seeds, dried onion, dried garlic)
  • You will need:

    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    31 g
    Saturated Fat
    5 g
    Sodium
    1450 mg
    Total Carbs
    46 g
    Sugars
    7 g
    Protein
    45 g
    Fibres
    6 g
    Preparation
    a picture
    Prepare the potatoes & chicken
    Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of olive oil; season with the roasted potato spice blend and S&P. Pat the chicken dry with paper towel; season with S&P. Divide the mustard among the chicken breasts and spread in an even layer on one side; top the mustard with the everything bagel spice blend. Arrange the chicken and potatoes in a single, even layer.
    a picture
    Cook the potatoes & chicken
    Roast the potatoes and chicken in the oven, stirring the potatoes halfway through, 20 to 25 minutes, until the potatoes are browned and tender when pierced with a fork and the chicken is cooked through.
    a picture
    Make the salad
    While the potatoes and chicken cook, halve the cherry tomatoes. In a large bowl, combine the tomatoes, arugula, vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste.
    a picture
    Plate your dish
    Divide the roasted potatoes, chicken and salad between your plates. Bon appétit!

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