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Zesty Spiced Chicken

with Crispy Potatoes, String Beans & Herby ‘Hollandaise’

Cooking time

30 minutes

Servings

2/4

Calories

950 /serving

The hack for our quick-made take on hollandaise sauce is to start with pre-made mayonnaise; it’s basically the same ingredients as the traditional French sauce, especially once enhanced with melted butter, roasted garlic, apple cider vinegar and seasonings. Tonight it’ll turn up the volume on tender chicken, roasted potatoes and garlicky string beans sautéed to perfection.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 450g Potatoes
  • 225g String beans
  • 1 Bunch of parsley
  • ½ Bunch of kale
  • 60ml Mayonnaise
  • 30ml Apple cider vinegar
  • 2 Roasted garlic cloves
  • 9g Zesty Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
58 g
Saturated Fat
13 g
Sodium
660 mg
Total Carbs
59 g
Sugars
10 g
Protein
51 g
Fibres
11 g
Preparation
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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 ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the chicken
While the potatoes roast, in a large 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 cutting board, leaving any browned bits (or fond) in the pan. Let the chicken rest for 5 minutes before slicing it against the grain. Reserve the pan.
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Mise en place
While the chicken cooks, strip the kale leaves off the stems; roughly chop the leaves, discarding the stems. Trim off and discard the stem ends of the string beans. Mince the roasted garlic cloves. Finely chop the parsley leaves and stems. In a small bowl, heat 2 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted.
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Sauté the string beans
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add ½ the roasted garlic and 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
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Make the ‘hollandaise’
While the string beans cook, in a medium bowl, combine the mayonnaise, melted butter, remaining roasted garlic, ½ the apple cider vinegar, ½ the parsley and 1 tsp water (double for 4 portions); season with S&P to taste.
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Make the salad & serve
In a large serving bowl, combine the kale, remaining vinegar and 1 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Using your hands, massage the kale, 1 to 2 minutes, until softened. Top with the remaining parsley. Divide the finished chicken, potatoes and string beans between your plates. Drizzle as much of the ‘hollandaise’ as you’d like over the chicken and string beans. Serve the kale salad on the side. Bon appétit!

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