Festive Chicken Breasts

with Roasted Root Vegetables & Maple-Cider Sauce

Cooking time

30 minutes

Servings

2/4

Calories

590 /serving

Festive Chicken Breasts

with Roasted Root Vegetables & Maple-Cider Sauce

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

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.

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.

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.

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.