Mustard Chicken Breasts
over Apple-Cabbage Braise & Roasted Veggies
Cooking time
30 minutes
Servings
4
Calories
570 /serving
Kid-approved move: bringing sweet, crisp apple into an oven-braised cabbage casserole, laced with apple cider vinegar and butter. It’s a tasty match for seared chicken finished in a light mustard sauce. Tender potatoes and broccoli keep everyone in the comfort zone.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 300g Shredded cabbage
- 900g Potatoes
- 1 Apple
- 1 Head of broccoli
- 30ml Vegetable demi-glace
- 15ml Whole-grain mustard
- 15ml Apple cider vinegar
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Medium baking dish
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
3 tbsp Butter
2 Sheet pans
Total Fat
18 g
Saturated Fat
7 g
Sodium
910 mg
Total Carb
57 g
Sugars
10 g
Protein
46 g
Fibre
8 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
- Meanwhile, core and small-dice the apple.
- In a small bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted.
- In a medium baking dish, combine the cabbage, vinegar, melted butter, ⅓ of the remaining spices and S&P.
Make the braise
- To the baking dish, add the apple and ¼ cup water; stir well.
- Bake, 18 to 22 min., until the cabbage has softened.
Roast the broccoli
- Cut the broccoli head into bite-size florets.
- On a second lined sheet pan, toss the broccoli with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Cook the chicken & make the sauce
- 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, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan.
- Heat the same pan on medium.
- Add the mustard, demi-glace and ½ cup water. Cook, scraping up any browned bits, 2 to 3 min., until thickened.
- Add 1 tbsp butter; stir well.
- Return the chicken; toss well.
Plate your dish
- Divide the braise, broccoli and potatoes between your plates.
- Top with the chicken (slice beforehand if desired) and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
