Nick’s Pick | Seared Chicken with Honey-Garlic Sauce
Roasted Brussels Sprouts, Potatoes & Leeks
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let’s get roasting, coasting and boasting. Set the oven on high and toss in an easy assortment of heat-seeking vegetables: baby potatoes, Brussels sprouts, and for something a little different, sliced leeks that soften almost to the melting point. They present an impressive plate when arranged with seared chicken breasts that benefit from the simplest of pan sauces: it so happens that butter, honey and garlic are the ultimate tasty trio.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 200g Brussels sprouts
- 15ml Minced garlic
- 75g Sliced leeks
- 30ml Apple cider vinegar
- 12g Chicken demi-glace
- 7g Honey
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Sulphites
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
9 g
Sodium
920 mg
Total Carb
58 g
Sugars
10 g
Protein
47 g
Fibre
12 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 10 min., until partially cooked.
Finish the vegetables
Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). When the potatoes are partially cooked, remove from the oven, flip and add the Brussels sprouts, leeks, a drizzle of oil and S&P; toss well. Roast, stirring halfway, 14 to 16 min., until browned and tender. Drizzle with ½ the vinegar.
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
In the same pan, heat a drizzle of oil on medium. Add the garlic and sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the honey, demi-glace, remaining vinegar and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until thickened. Off the heat, add 2 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the vegetables and chicken (slice beforehand if desired) between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
