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Ready in 30 minutes

Festive Chicken Breasts

with Roasted Root Vegetables & Maple-Cider Sauce

Cooking time

30 minutes

Servings

2/4

Calories

590 /serving

It's party time! This chicken dish conjures up all sorts of holiday good vibes associated with December eating. Leading the way is our stuffing-inspired Good Stuff seasoning blend, which offers up a heart-warming combination of allspice, cloves, bay leaves and savoury. Turnips, Brussels sprouts and sweet potatoes make for a trio of roasty toasty goodness. Splashes of maple syrup and apple cider vinegar combine for a sauce that spreads the cheer from ear to ear.

We will send you:

  • 2 Chicken breasts
  • 450g Sweet potatoes
  • 225g Brussels sprouts
  • 225g Turnips
  • 15ml Apple cider vinegar
  • 15ml Maple syrup
  • 12g Chicken demi-glace
  • 8g Good Stuff blend (black pepper, cinnamon, allspice, thyme, savoury, cloves, white pepper, garlic, onion, salt, bay leaves, rice flour)

Contains: Milk, Sulphites

You will need:

Large pan
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
15 g
Saturated Fat
6 g
Sodium
860 mg
Total Carb
73 g
Sugars
23 g
Protein
48 g
Fibre
14 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if very large). Peel and halve the turnips; cut into ½ inch wedges. Peel and medium-dice the sweet potatoes.
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Roast the vegetables
On a lined sheet pan, toss the sweet potatoes, turnips and Brussels sprouts with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
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Cook the chicken
Meanwhile, in a large 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 cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Make the sauce
Heat the reserved pan on medium. Add 1 tbsp butter, ⅓ cup water (double both for 4 portions), the demi-glace, maple syrup and vinegar. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until slightly reduced.
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Plate your dish
Divide the vegetables between your plates. Top with the chicken and spoon the sauce over. Bon appétit!

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