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Pan-Seared Chicken Breasts with Roasted Root Veg

Quick Béarnaise Sauce

Cooking time

35 minutes




890 /serving

There’s nothing quite as cozy as the sight of a big trayful of roasted root vegetables when the temperatures outside start to dip. For this meal you’ll introduce another player on the veggie team: parsnips, which when roasted reveal all their soft, mellow sweetness. Everyone will enjoy them along with carrots, potatoes and juicy, pan-seared chicken breasts. Then there’s our insanely addicting sauce: a quick-made béarnaise that imparts creamy, tarragon-kissed flavour to everything in sight.

We will send you:

  • 4 Chicken breasts
  • 450g Potatoes
  • 400g Carrots
  • 1 Bunch of tarragon
  • 300g Parsnips
  • 90ml Mayonnaise
  • 15ml Champagne vinegar
  • 14g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
3 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
60 g
Saturated Fat
12 g
440 mg
Total Carb
46 g
10 g
44 g
7 g
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Mise en place
Preheat the oven to 450°F. Halve the carrots lengthwise (or quarter if very large). Cut the potatoes lengthwise into ¼ inch wedges. Peel and halve the parsnips lengthwise (or quarter if very large).
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Roast the vegetables
On a lined sheet pan, toss the potatoes, carrots and parsnips with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 25 to 30 min., until browned 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. Let rest for 5 min. before slicing against the grain.
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Make the béarnaise sauce
Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves. In a medium bowl, heat 3 tbsp butter in the microwave, in 15 sec. increments, until melted. Add the mayo, vinegar, tarragon (start with ½), 1 tbsp water and S&P; whisk to combine.
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Plate your dish
Divide the vegetables and chicken between your plates. Serve the béarnaise sauce on the side. Bon appétit!

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