Ancho-Spiced Chicken Breasts with Aioli Dip
Rustic Mashed Potatoes & Roasted Veggies
Cooking time
25 minutes
Servings
4
Calories
720 /serving
The kids will love swiping bites of meat and veg—namely, roasted broccoli and sweet pepper—through an easy-made aioli. And you’ll love this tip for super-tasty mashed potatoes: boil them with garlic and simply rough them up with butter. Seared chicken breasts, flecked with ancho, peppers and sesame, are at their juicy best.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 900g Baby potatoes
- 400g Broccoli florets
- 4 Garlic cloves
- 1 Sweet pepper
- 120ml Mayonnaise
- 12g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Milk, Sesame, Sulphites
You will need:
Large pot
Large pan
Strainer
Sheet pan
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Oil
Total Fat
39 g
Saturated Fat
7 g
Sodium
410 mg
Total Carb
48 g
Sugars
7 g
Protein
47 g
Fibre
7 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Medium-dice the potatoes. Mince the garlic. Add the potatoes and ½ the garlic to the pot of boiling water and boil, 14 to 16 min., until tender. Add 2 tbsp butter and stir, breaking up the potatoes slightly, until combined; season well with S&P.
Roast the vegetables
Meanwhile, halve, core and large-dice the sweet pepper. Halve the broccoli if large. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large 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.
Make the aioli
Meanwhile, in a small bowl, combine the mayo, remaining garlic and S&P.
Plate your dish
Divide the mash, vegetables and chicken between your plates. Dollop the aioli over top. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
