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Fresh pre-cut ingredients
Ready in 30 minutes

Nick’s Pick | Tangy Chicken & Braised Cabbage

Roasted Carrots & Potatoes with Spiced Sour Cream

Cooking time

30 minutes




490 /serving

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A shot of apple cider vinegar gives this dish its wonderful Canadian-inspired tanginess. You’ll splash it into the pan with bronzed chicken breasts festooned with lively seasonings, and accompanied by shredded cabbage cooked down to softness. Fork-tender carrots and baby potatoes are the ideal side, coming straight out of the oven to warm the plates. Spoonfuls of spiced sour cream drop in to add a little luxe in just the right spots.

We will send you:

  • 2 Chicken breasts
  • 450g Baby potatoes
  • 300g Carrots (orange or multicoloured)
  • 150g Shredded green cabbage
  • 15ml Apple cider vinegar
  • 30ml Vegetable demi-glace
  • 43ml Sour cream
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites

You will need:

Medium pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
9 g
Saturated Fat
3 g
690 mg
Total Carb
61 g
15 g
46 g
11 g
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Mise en place
Preheat the oven to 450°F. Quarter the potatoes. Halve the carrots lengthwise (quarter if large). In a small bowl, combine the sour cream, a pinch of the spices and S&P.
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Roast the potatoes & carrots
On a lined sheet pan, toss the potatoes and carrots with a drizzle of oil, ½ the remaining spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
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Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 6 to 8 min. on one side, until partially cooked.
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Finish the chicken & braise the cabbage
When the chicken is partially cooked, flip and add the cabbage, vinegar, demi-glace, ⅓ cup water (double for 4 portions) and S&P. Cook, partially covered, stirring occasionally, 6 to 8 min., until the chicken* is cooked through and the cabbage has softened.
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Plate your dish
Divide the potatoes, carrots, chicken (slice beforehand if desired) and cabbage between your plates. Top with the spiced sour cream. Bon appétit!

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