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Gluten Free

Seared Chicken & Roasted Sweet Potatoes

Baby Spinach Salad with Goat Cheese-Marinated Cranberry Garnish

Cooking time

25 minutes

Servings

4

Calories

560 /serving

Bring something special to the table tonight with a family dinner that bursts with flavour and colour. Roasted slices of sweet potato are combined with fresh spinach and shredded red cabbage to create a delightfully hearty salad to accompany our seasoned & seared chicken breasts. Marinated cranberries and a crumble of goat cheese make for a gorgeous garnish to complete a dish that truly has something for everyone.

We will send you:

  • 4 Chicken breasts
  • 680g Sweet potatoes
  • 100g Shredded red cabbage
  • 115g Baby spinach
  • 1 Shallot (or onion)
  • 45ml Apple cider vinegar
  • 32g Dried cranberries
  • 60g Goat cheese
  • 14.25g Herbs & mustard spice blend (basil, marjoram, thyme, parsley, rosemary, fennel, mint, garlic powder, dry mustard, kosher salt)

  • Contains: Milk, Mustard, Sulphites

    You will need:

    Large pan
    Sheet pan
    Olive oil
    Oil
    Salt & pepper
    Parchment paper
    Total Fat
    30 g
    Saturated Fat
    6 g
    Sodium
    450 mg
    Total Carbs
    48 g
    Sugars
    14 g
    Protein
    27 g
    Fibres
    7 g
    Preparation
    a picture
    Roast the sweet potatoes
    Preheat the oven to 450°F. Halve the sweet potatoes lengthwise; slice crosswise into ¼-inch-thick half-moons. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 14 to 18 minutes, turning over once, until browned and tender when pierced with a fork. Set aside to cool.
    a picture
    Cook the chicken
    While the sweet potato roasts, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 7 to 10 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the chicken rest for 5 minutes before thinly slicing against the grain.
    a picture
    Rehydrate the cranberries
    Peel, halve and mince the shallots. To the pan of fond, add the shallots and cook, 1 to 2 minutes, until fragrant. Add the cranberries, ⅓ of the vinegar and 2 tbsp of water; season with the remaining pinch of spice blend and S&P. Cook, scraping up any brown bits from the bottom of the pan, 1 to 2 minutes, until the cranberries have absorbed almost all of the liquid. Transfer to a small bowl and set aside.
    a picture
    Make the salad
    In a large bowl, combine the remaining vinegar and 6 tbsp of olive oil; season with S&P to taste. Add the spinach, cabbage and roasted sweet potatoes; toss to coat the vegetables thoroughly with the vinaigrette.
    a picture
    Finish & serve
    Divide the chicken and finished salad between your plates. Garnish with the goat cheese and marinated cranberries. Bon appétit!

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