Lemon-Mustard Chicken & Beet Traybake
with Dilled Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
370 /serving
This combo of oven-hot elements and refreshingly cool salad will win your undivided attention on a winter evening. Chicken, beets and red onions are enrobed in zesty herbs, whole-grain mustard and a lemon squeeze, while chunky cucumbers go breezy green with fresh dill.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Cucumbers
- 14g Dill
- 225g Beets
- 1 Lemon
- 50g Sliced red onions
- 15ml Whole-grain mustard
- 30ml Apple cider vinegar
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard • Sulphites
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
11 g
Saturated Fat
2 g
Sodium
720 mg
Total Carb
26 g
Sugars
13 g
Protein
42 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Juice the lemon.
- Peel and medium-dice the beets.
- Medium-dice the cucumbers.
- Pick the dill fronds off the stems.
Roast the chicken & vegetables
- Pat the chicken dry.
- In a large bowl, combine the lemon juice, mustard, a drizzle of oil, the spices and S&P.
- Add the chicken, beets and onions; toss well.
- Arrange the chicken* and vegetables on a lined sheet pan and roast, stirring halfway, 20 to 25 min., until cooked through.
Make the cucumber salad
- Meanwhile, in a medium bowl, combine the vinegar, a drizzle of oil and S&P.
- Add the cucumbers and dill; toss well.
Plate your dish
- Divide the chicken, vegetables and cucumber salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
