Bistro-Style Chicken & Parsnip ‘Frites’
with Green Salad & Tarragon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
A touch of fresh tarragon brings French refinement to the table. Swirled with apple cider vinegar and briny capers, it’s a bistro-worthy finish for a classic salade verte. Plate oven-hot parsnip ‘fries’ next to juicy seared chicken breasts, for some paleo ooh la la!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 4g Tarragon
- 15ml Minced garlic
- 1 Head of curly leaf lettuce
- 300g Parsnips
- 10g Capers
- 30ml Apple cider vinegar
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
12 g
Saturated Fat
2 g
Sodium
660 mg
Total Carb
39 g
Sugars
10 g
Protein
44 g
Fibre
9 g
Preparation
Make the parsnip ‘frites’
- Preheat the oven to 450°F.
- Peel and cut the parsnips lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ 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 before slicing.
Make the vinaigrette
- Meanwhile, pick the tarragon leaves off the stems; roughly chop the leaves.
- In a medium bowl, combine the garlic, capers, tarragon, vinegar, 5 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the salad
- Roughly chop the lettuce.
- In a large bowl, combine the lettuce and ⅔ of the vinaigrette.
Plate your dish
- Divide the chicken, salad and parsnip ‘frites’ between your plates.
- Drizzle the parsnip ‘frites’ with the remaining vinaigrette. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
