Nick’s Pick | Carb-Wise: Chicken with Sour Cream Sauce
Roasted Brussels Sprouts & Carrots
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. You know the saying: expect the unexpected. We’ve learned that it applies to cooking as much as it applies to life in general. But we were a bit surprised at the success of this unusual partnership: turns out that sour cream and nutritional yeast, when combined with a little garlic, create a luscious sauce. You’ll see what we mean when you spoon it over juicy sliced chicken breasts, served alongside tender roasted vegetables.
We will send you:
- 2 Chicken breasts
- 300g Carrots (orange or multicoloured)
- 300g Brussels sprouts
- 15ml Minced garlic
- 30ml Vegetable demi-glace
- 8g Nutritional yeast
- 86ml Sour cream
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk
You will need:
Medium pan
Whisk
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
9 g
Sodium
950 mg
Total Carb
36 g
Sugars
14 g
Protein
50 g
Fibre
11 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the Brussels sprouts lengthwise (quarter if large). Quarter the carrots lengthwise.
Roast the vegetables
On a lined sheet pan, toss the carrots with a drizzle of oil, ¼ of the spices and S&P. Roast, 5 to 7 min., until partially cooked. Remove from the oven and add the Brussels sprouts, a drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, flipping halfway, 14 to 16 min., until the vegetables are tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium 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. Reserve the pan.
Make the sauce
Heat the same pan on medium. Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Reduce the heat to medium-low and add 1 tbsp butter, 2 tbsp water (double both for 4 portions), the demi-glace, sour cream, nutritional yeast and S&P. Cook, whisking frequently, 30 sec. to 1 min., until heated through.
Plate your dish
Spread a spoonful of the sauce out along the side of your plates. Top with the vegetables and chicken (slice beforehand if desired). Spoon the remaining sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
