Pan-Seared Chicken with Miso Ranch Sauce
Roasted Baby Potatoes, Carrots & String Beans
Cooking time
30 minutes
Servings
4
Calories
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
Oil
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
7 g
Sodium
630 mg
Total Carbs
47 g
Sugars
12 g
Protein
48 g
Fibres
8 g
Preparation
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.
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.
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.
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.
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.
