Happiness in Every Bite. Enjoy 8 FREE meals, 4 in each of your first 2 baskets. New clients only Redeem offer
Easy prep
Spicy

Spiced Buffalo Chicken Breasts

with Chive & Sour Cream Dressed Salad

Cooking time

25 minutes

Servings

4

Calories

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:

  • 4 Chicken breasts
  • 900g Baby potatoes
  • 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 120g Sliced radishes
  • 1 Bunch of chives
  • 100g Diced celery
  • 30ml White wine vinegar
  • 60ml Buffalo sauce
  • 60g Feta
  • 86ml Sour cream
  • 27g 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:

Large pan
Sheet pan
Oil
4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
27 g
Saturated Fat
13 g
Sodium
1320 mg
Total Carbs
45 g
Sugars
7 g
Protein
49 g
Fibres
7 g
Preparation
a picture
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.
a picture
Start the chicken
While the potatoes roast, in a large 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.
a picture
Mise en place
While the chicken begins to cook, thinly slice the chives. In a  medium bowl, make the vinaigrette by combining the sour cream, white wine vinegar, ½ the chives and ¼ cup water. Using your hands, crumble the feta into the vinaigrette. Stir to combine and season with S&P to taste.
a picture
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 4 tbsp butter. 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.
a picture
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.