Seared Chicken Breasts with Thyme Sauce
Roasted Beets & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
We’re here for a good thyme, not a long time! The evergreen taste of the fresh herb permeates this stylish meat and veg supper, which hits the table in just 20 minutes. It’s appealingly traditional yet on trend with Clean15 considerations, which means we’re sidestepping the starches in favour of cubes of roasted beets and broccoli florets. Pan-seared chicken breasts slice easily, ladled with a garlic, thyme and demi-glace sauce that’s smoothly finished with butter.
We will send you:
- 2 Chicken breasts
- 200g Diced beets
- 15ml Minced garlic
- 300g Broccoli florets
- 1 Bunch of thyme
- 30ml Vegetable demi-glace
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Milk, Mustard
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
9 g
Sodium
510 mg
Total Carb
26 g
Sugars
10 g
Protein
45 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. In a medium bowl, combine the beets, a drizzle of oil and S&P. On a lined sheet pan, toss the broccoli with a drizzle of oil, ⅓ of the spices and S&P. Add the beets. Roast, stirring halfway, 15 to 18 min., until tender.
Mise en place
Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, thyme, ¼ cup water (double for 4 portions) and pepper; bring to a boil. Reduce the heat to low and cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until the sauce has slightly thickened. Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the chicken and vegetables between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
