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Fresh pre-cut ingredients
Ready in 25 minutes

Seared Chicken Breasts with Honey-Garlic Butter

Roasted Brussels Sprouts, Potatoes & Leeks

Cooking time

25 minutes

Servings

2/4

Calories

680 /serving

‘Tis the season to be roasting, boasting and coasting through it. So set the oven on high and toss in an easy assortment of heat-seeking vegetables: baby potatoes, Brussels sprouts and, for something a little different, sliced leeks that soften almost to the melting point. They present an impressive plate when arranged with seared chicken breasts that benefit from the simplest of sauces: it so happens that butter, honey and garlic are the ultimate in sweet and savoury.

We will send you:

  • 2 Chicken breasts
  • 225g Brussels sprouts
  • 15ml Minced garlic
  • 450g Baby potatoes
  • 100g Sliced leeks
  • 30ml Apple cider vinegar
  • 7g Honey
  • 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: Milk, Sulphites

You will need:

Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
10 g
Sodium
550 mg
Total Carb
61 g
Sugars
11 g
Protein
48 g
Fibre
11 g
Preparation
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Start the vegetables
Preheat the oven to 450°F. Halve the potatoes (or quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 10 min., until partially cooked.
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Finish the vegetables
Meanwhile, halve the Brussels sprouts (or quarter if large). In a medium bowl, toss the Brussels sprouts and leeks with a drizzle of oil and S&P. When the potatoes are partially cooked, remove from the oven, stir and add the Brussels sprouts and leeks. Roast, 14 to 16 min., until browned and tender. Drizzle with the vinegar.
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Cook the chicken
Meanwhile, in a medium 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 plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
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Make the honey-garlic butter
In the same pan, heat 2 tbsp butter (double for 4 portions) and a drizzle of oil on medium. Sauté the garlic, 1 to 2 min., until fragrant. Add the honey and S&P; stir well.
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Plate your dish
Divide the vegetables between your plates. Top with the chicken (slice beforehand if desired). Drizzle with the honey-garlic butter. Bon appétit!

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