Winter Chicken Breasts with Beets & Potatoes
Chive Vinaigrette over Spiced Sour Cream
Cooking time
30 minutes
Servings
2/4
Calories
500 /serving
There’s a bit of a northern breeze behind this seasonal supper. You’ll keep the vegetables rooted with beets and potatoes oven-roasted until fork-tender. They make an attractive accompaniment for seared chicken breasts sprinkled with zesty herbs. Drizzle your meat and veg with a chive vinaigrette spiked with red wine vinegar. Finally, garlicky, spiced sour cream rests below this tasty landscape like snow.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 450g Red beets
- 1 Bunch of chives (or garlic chives)
- 1 Garlic clove
- 30ml Red wine vinegar
- 43ml Sour cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Lait, Moutarde, Sulfites
You will need:
Medium pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
9 g
Saturated Fat
4 g
Sodium
690 mg
Total Carb
62 g
Sugars
20 g
Protein
48 g
Fibre
9 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and medium-dice the beets. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 25 to 28 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of 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 and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, mince the garlic. Thinly slice the chives.
Make the spiced sour cream
In a medium bowl, combine 1 tbsp water, 1 tbsp olive oil (double both for 4 portions), the sour cream, ½ the garlic (start with ¼ for a milder flavour), the remaining spices and S&P.
Make the vinaigrette
In a small bowl, combine the vinegar, ½ the chives, the remaining garlic (omit for a milder flavour), 2 tbsp olive oil (double for 4 portions) and S&P.
Plate your dish
Divide the spiced sour cream between your plates and spread out in a circular motion. Top with the chicken and vegetables. Drizzle with the vinaigrette. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
