Chicken & Veggie Traybake
with Sour Cream Dip & Garlic Bread
Cooking time
30 minutes
Servings
4
Calories
660 /serving
Who doesn’t love a good dipping sauce? Kids can decide what, when and how to dunk into a deliciously thick sour cream and scallion dip. What are they dunking? Tender chicken, carrots and broccoli. Or maybe garlic bread, in the form of pita wedges.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Scallions
- 2 Garlic cloves
- 300g Nantes carrots
- 1 Head of broccoli
- 86ml Sour cream
- 4 Pocketless pita
- 24g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Milk • Soy • Sulphites • Wheat
You will need:
Basting brush
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
4 tbsp Butter
2 Sheet pans
Total Fat
24 g
Saturated Fat
11 g
Sodium
1390 mg
Total Carb
59 g
Sugars
8 g
Protein
50 g
Fibre
6 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Pat the chicken* dry and rub with a drizzle of oil; season with ½ the spices and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Roast the vegetables
- Meanwhile, quarter the carrots lengthwise.
- Cut the broccoli head into bite-size florets.
- Mince the garlic.
- On a second lined sheet pan, toss the carrots and broccoli with a drizzle of oil, all but a pinch of the remaining spices and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
- In the last 5 min., add ½ the garlic.
Make the dipping sauce
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a small bowl, combine the sour cream, white bottoms of the scallions, 1 tbsp water, the remaining spices and S&P.
Make the garlic bread
- In a second small bowl, microwave 4 tbsp butter and the remaining garlic, in 30 sec. increments, until melted.
- Toast the pita directly on an oven rack, 2 to 3 min., until warmed through.
- Transfer to a cutting board and brush with the garlic butter.
- Cut into wedges.
Plate your dish
- Divide the vegetables and chicken between your plates.
- Garnish with the green tops of the scallions.
- Serve the garlic bread and dipping sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
