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Fresh pre-cut ingredients

Seared Chicken Breasts & Parsnips

Honey-Glazed Sweet Potatoes & Apple-Balsamic Salad

Cooking time

25 minutes

Servings

2/4

Calories

660 /serving

Mmm, mmm, parsnips. These seasonal root veggies have a sweet side that we love getting in touch with. We’re bringing them to you diced and ready to throw into a pan with juicy chicken breasts, and a dash of our popular Lemony Dill & Marjoram spices. For fresh contrast, slip in a side salad of baby greens and apple. To finish the dish, turn up the heat on roasted sweet potatoes glazed with honey and sprinkled with sunflower seeds, and scatter them over the works.

We will send you:

  • 2 Chicken breasts
  • 200g Diced sweet potatoes
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 57g Green apple slices
  • 100g Diced parsnips
  • 15ml Apple cider vinegar
  • 25g Sunflower seeds
  • 14g Honey
  • 45ml Rich, Snappy Whipped Balsamic vinaigrette
  • 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)

Contains: Mustard, Sulphites

You will need:

Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
4 g
Sodium
600 mg
Total Carb
53 g
Sugars
20 g
Protein
45 g
Fibre
8 g
Preparation
a picture
Start the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, stirring halfway, 13 to 16 min., until golden brown and tender.
a picture
Cook the chicken & parsnips
Pat the chicken dry with paper towel. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and parsnips; season with the remaining spices and S&P. Cook, partially covered, 12 to 16 min., flipping the chicken and stirring the parsnips halfway, until the chicken* is cooked through and the parsnips are golden.
a picture
Finish the sweet potatoes
In a large bowl, combine the honey and vinegar; stir well until the honey dissolves. Switch the oven to broil. Toss the sweet potatoes with the honey mixture, sunflower seeds and a light drizzle of oil. Broil, 2 to 4 min., until the sweet potatoes are glazed and the sunflower seeds have browned. Remove from the oven and set aside to cool slightly. Reserve the bowl.
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Make the salad
In the same bowl, combine the baby greens, apple and vinaigrette; season with S&P and toss well.
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Plate your dish
Divide the chicken (slice beforehand if desired), parsnips and salad between your plates. Top the salad with the sweet potatoes. Bon appétit!

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