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20 minutes

Seared Chicken Breasts with Rosemary-Balsamic Gravy

Roasted Radishes & Brussels Sprouts

Cooking time

20 minutes




450 /serving

Get set for the coming of winter with a picture-perfect seasonal plate. In true Clean15 style, this chicken dish delivers a hearty portion of meat and veg without going heavy on carbs or starches. The seared chicken breasts are treated to a gravy of greatness: deep savoury notes of rosemary meet garlic with a splash of white balsamic and demi-glace. Roasted veggies in the form of Brussels sprouts and pretty-in-pink radishes round out the scene.

We will send you:

  • 2 Chicken breasts (high-protein serving)
  • 120g Radishes
  • 340g Brussels sprouts
  • 15ml Minced garlic
  • 1 Bunch of rosemary
  • 15ml White balsamic vinegar
  • 60ml Vegetable demi-glace
  • 10g Saucy Sensations spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)

Contains: Milk, Sulphites, Wheat

You will need:

Large pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
6 g
650 mg
Total Carb
26 g
6 g
50 g
9 g
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Mise en place
Preheat the oven to 450°F. Halve the radishes (or quarter if large). Remove the stem ends of the Brussels sprouts; halve lengthwise (or quarter if large).
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Roast the vegetables
On a lined sheet pan, toss the Brussels sprouts and radishes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 16 to 18 min., until golden brown 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 plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Make the gravy
Pick the rosemary leaves off the stems; finely chop the leaves. In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Sauté the garlic and rosemary, 30 sec. to 1 min., until fragrant. Add the vinegar, demi-glace, 2 tbsp water (double for 4 portions) and a heavy pinch of pepper. Cook, 2 to 3 min., until slightly reduced.
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Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Spoon the gravy over the chicken. Bon appétit!

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