Juicy Chicken Breasts with Ranch Sauce
Roasted Veggie Trio
Cooking time
30 minutes
Servings
4
Calories
630 /serving
The flavours of ranch dressing—creamy with chives, garlic and onion—are classic Americana. You’ll whisk these well-suited partners together into a sour cream-mayo sauce, ideal for the dunking of juicy seared chicken and oven-roasted baby potatoes, carrots and green beans. You can fully expect to see some double dipping at the table, so we’ll look the other way on this one.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 300g Green beans
- 900g Baby potatoes
- 60ml Mayonnaise
- 86ml Sour cream
- 12g Home on the Ranch spices (chives, garlic, onion)
Contains: Eggs, Milk
You will need:
Large pan
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
8 g
Sodium
240 mg
Total Carb
51 g
Sugars
10 g
Protein
46 g
Fibre
8 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Medium-dice the potatoes. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a generous drizzle of oil and S&P. Roast, 14 to 16 min., until beginning to brown.
Mise en place
Meanwhile, remove the stem ends of the green beans. In a medium bowl, make the ranch sauce by combining the mayo, sour cream and ½ the spices.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat 2 tbsp butter on medium. 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.
Finish the vegetables
When the vegetables are beginning to brown, remove from the oven, stir and add the green beans, a drizzle of oil and S&P; toss well. Roast, 10 to 12 min., until the vegetables are tender.
Plate your dish
Divide the chicken and vegetables between your plates. Serve the ranch sauce on the side. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
