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Easy prep

Spiced Buffalo Chicken Breasts

with Chive & Sour Cream Dressed Salad

Cooking time

25 minutes




610 /serving

We can thank Anchor Bar in Buffalo, New York, for the invention of Buffalo wings—game nights wouldn’t be the same without them. This dish pays homage to this spicy pub menu favourite with an easy pan-seared chicken dinner. Simply glaze the chicken with our fiery Buffalo sauce, and serve it alongside oven-roasted potatoes and a cooling, creamy salad (with crumbled feta and sour cream) including the requisite celery, of course.

We will send you:

  • 2 Chicken breasts
  • 450g Baby potatoes
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 60g Sliced radishes
  • 1 Bunch of chives
  • 50g Diced celery
  • 15ml White wine vinegar
  • 30ml Buffalo sauce
  • 30g Feta
  • 43ml Sour cream
  • 13.5g 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
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
27 g
Saturated Fat
13 g
1320 mg
Total Carbs
45 g
7 g
49 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork.
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Start the chicken
While the potatoes roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with the remaining spice blend and S&P. Add the chicken to the pan and cook, partially covered, 6 to 8 minutes on the first side, until browned and partially cooked.
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Mise en place
While the chicken begins to cook, thinly slice the chives. In a small bowl, make the vinaigrette by combining the sour cream, white wine vinegar, ½ the chives and 2 tbsp water (double for 4 portions). Using your hands, crumble the feta into the vinaigrette. Stir to combine and season with S&P to taste.
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Finish the chicken
After cooking the first side, flip the chicken* and continue to cook, 3 to 4 minutes. Add as much Buffalo sauce as you’d like (add ½ for medium spicy) and 2 tbsp butter (double for 4 portions). Cook, spooning the sauce over the chicken, 3 to 4 minutes, until the chicken is cooked through and thoroughly glazed. Transfer to a cutting board and let the chicken rest for 5 minutes before slicing against the grain.
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Make the salad & serve
In a large bowl, combine the celery, radishes and baby greens; toss to combine. Drizzle as much vinaigrette over the salad as you’d like. Divide the salad and potatoes between your plates. Top with the sliced chicken. Spoon any remaining Buffalo sauce over the chicken. Garnish with the remaining chives. Serve any remaining vinaigrette on the side. Bon appétit!

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