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Pan-Seared Chicken with Miso Ranch Sauce

Roasted Baby Potatoes, Carrots & String Beans

Cooking time

30 minutes




630 /serving

The flavours of ranch dressing—creamy with chives, garlic and onion—are classic Americana. The salty, musky tastes of miso, a paste made from fermented soy beans, are classically Japanese. You’ll whisk these surprisingly well suited partners together into a yogurt-mayo sauce, ideal for the dunking of juicy seared chicken and oven-roasted veggies. You can fully expect to see some double dipping at the table, so we’ll look the other way on this one.

We will send you:

  • 4 Chicken breasts (or 640g chicken fillets)
  • 400g Carrots
  • 340g String beans
  • 680g Baby potatoes
  • 60ml Mayonnaise
  • 20g White miso paste
  • 100g Greek yogurt
  • 9g Lemony Dill & Marjoram spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
  • 6g Home on the Ranch spice blend (chives, garlic, onion)

Contains: Eggs, Milk, Soy

You will need:

Large pan
Sheet pan
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
7 g
630 mg
Total Carbs
47 g
12 g
48 g
8 g
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Start the vegetables
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Halve the carrots lengthwise. On a lined sheet pan, toss the potatoes and carrots with a generous drizzle of oil; season with ½ the Lemony Dill & Marjoram spice blend and S&P. Arrange in a single, even layer and roast in the oven, 14 to 16 minutes, until beginning to brown.
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Mise en place
While the potatoes and carrots roast, trim off and discard the stem ends of the string beans. In a medium bowl, make the miso ranch sauce by combining as much miso as you’d like (start with ½ for a milder taste) and 1 tbsp mayonnaise until smooth. Stir in the remaining mayonnaise and yogurt; season with the Home on the Ranch spice blend.
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Cook the chicken
In a large pan, heat 2 tbsp butter on medium. Pat the chicken dry with paper towel; season with the remaining Lemony Dill & Marjoram spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board. Let the chicken rest for 5 minutes before slicing it against the grain.
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Finish the vegetables
When the vegetables are beginning to brown, remove the sheet pan from the oven; stir the potatoes and carrots. Add the string beans to the pan; drizzle with oil and season with S&P. Arrange in a single, even layer and return to the oven to continue roasting, 10 to 12 minutes, until the potatoes and carrots are tender when pierced with a fork and the string beans are crisp-tender.
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Plate your dish
Divide the roasted vegetables between your plates. Top with the sliced chicken. Serve the miso ranch sauce on the side for dipping. Bon appétit!

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