Chicken Breasts Provençal
with Roasted Brussels Sprouts & Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Bonjour sunshine! We’re streaming soleil de Provence straight to the plate, with naturally sweet sun-dried tomatoes and bold bursts of olives. Then, oui, a splash of cream! Round it out with Brussels sprouts roasted to their biteable best, and nutritious quinoa in lieu of a carbier grain.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Garlic clove
- 300g Brussels sprouts
- 95g Red & white quinoa
- 30ml Vegetable demi-glace
- 15g Sliced sun-dried tomatoes
- 30g Olives
- 45ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
27 g
Saturated Fat
8 g
Sodium
1000 mg
Total Carb
55 g
Sugars
9 g
Protein
52 g
Fibre
12 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- Mince the garlic.
- Roughly chop the olives.
Roast the Brussels sprouts
- On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Start the chicken
- Meanwhile, pat the chicken dry; 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, 5 to 6 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the chicken
- In the same pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, tomatoes, cream, olives and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, scraping up any browned bits, 30 sec. to 1 min., until beginning to simmer.
- Return the chicken* and cook, 3 to 4 min., until cooked through.
Plate your dish
- Divide the quinoa between your plates.
- Top with the Brussels sprouts, chicken and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
