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Seared Chicken with Dijon Gravy

Roasted Sweet Potato, Cranberry & Walnut Salad

Cooking time

25 minutes




690 /serving

As you cook up this merry pan-seared chicken platter, we imagine carols being hummed softly in the background and a roaring fire giving off a warm blaze. Featuring all the cozy delights of a hot chicken meal, you'll be tempted to cover the plate—including the roasted Brussels sprouts—in the silky Dijon gravy. For another festive touch, toss a side of roasted sweet potatoes with cranberries and toasted walnuts in a honey-kissed apple cider vinaigrette.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 225g Brussels sprouts
  • 1 Bunch of parsley
  • 200g Diced sweet potatoes
  • 25g Walnuts
  • 15ml Apple cider vinegar
  • 25g Dried cranberries
  • 30g Vegetable demi-glace
  • 10g Dijon mustard
  • 7g Honey
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites, Walnuts

You will need:

Large pan
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
10 g
810 mg
Total Carbs
49 g
20 g
52 g
10 g
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Start the vegetables
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange the sweet potatoes on one side of the pan in a single, even layer and roast in the oven, 8 to 10 minutes, until partially cooked. Remove from the oven and stir the potatoes.
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Toast the walnuts
While the sweet potatoes roast, heat a large, dry pan on medium-high. Add the walnuts and toast, stirring frequently, 1 to 2 minutes, until brown. Transfer to a bowl. Reserve the pan.
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Cook the chicken
While the sweet potatoes continue to roast, in the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Finish the vegetables
While the chicken cooks, trim off and discard the stem ends of the Brussels sprouts; halve the Brussels sprouts lengthwise (quarter if large). In a medium bowl, toss the Brussels sprouts with a drizzle of oil; season with the remaining spice blend and S&P. To the pan of partially roasted sweet potatoes, arrange the Brussels sprouts on the empty half of the pan in a single, even layer. Return to the oven and roast, stirring halfway through, 10 to 12 minutes, until the vegetables are golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Make the Dijon gravy
In the reserved pan of fond, melt 2 tbsp butter (double for 4 portions) on medium. Add the demi-glace, Dijon mustard, ⅓ of the honey, ⅓ of the apple cider vinegar and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until thickened; season with S&P to taste.
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Make the salad & serve
Roughly chop the parsley leaves and stems. In a large bowl, combine the remaining apple cider vinegar, remaining honey and 1 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the roasted sweet potatoes, walnuts, dried cranberries and ⅔ of the parsley; toss well. Divide the finished chicken (slice beforehand if desired), Brussels sprouts and salad between your plates. Top the chicken with the Dijon gravy. Garnish with the remaining parsley. Bon appétit!

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