Carb-Wise: Seared Chicken Breasts with Honey-Roasted Endive & Parsnips
Ranch-Spiced Scallion Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
Make room for more unusual vegetables. Elegant endive finds a nice partnership in parsnips—both have bittersweet qualities that make them partial to caramelizing in the oven. Kitchen intelligence: the secret to success is to drizzle on apple cider vinegar and honey while they roast. Once heat-sweetened, they’re a captivating side for herby seared chicken breasts. The kicker is thick and creamy sour cream dotted with scallion and our signature ranch seasoning.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Parsnips
- 1 Scallion
- 1 Endive
- 15ml Apple cider vinegar
- 7g Honey
- 43ml Sour cream
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard, Sulphites
You will need:
Peeler
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Large pan
Total Fat
16 g
Saturated Fat
4 g
Sodium
240 mg
Total Carb
42 g
Sugars
12 g
Protein
45 g
Fibre
13 g
Preparation
Mise en place
Preheat the oven to 450°F. Peel and cut the parsnips lengthwise into sixths. Remove the root end of the endive; quarter lengthwise. In a medium bowl, combine the endive, a drizzle of oil and S&P. Thinly slice the scallion crosswise, separating the white bottom and green top.
Roast the vegetables
On a lined sheet pan, toss the parsnips with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping and adding the endive halfway, 16 to 18 min., until tender. In the final 4 min., drizzle with the honey and ¾ of the vinegar.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; 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 for 5 min. before slicing against the grain.
Make the ranch-spiced scallion sour cream
Meanwhile, in a small bowl, combine the sour cream, white bottom of the scallion, remaining vinegar and spices, and S&P.
Plate your dish
Divide the vegetables and chicken between your plates. Garnish with the green top of the scallion. Serve the ranch-spiced scallion sour cream on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
