Protein Swap | Creamy Dijon-Herb Chicken Breasts
with Zesty Roasted Veggies
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
If you’re looking for keto comfort, here’s your happy place. Fresh rosemary and thyme meet Dijon and heavy cream to give the sauce a velvety consistency. It all happens in the fond left from browning delectable chicken breasts, served with carrots and broccoli hot from the oven.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Nantes carrots
- 14g Herb medley (thyme, rosemary, parsley)
- 200g Broccoli florets
- 50g Diced onions
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk • Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
30 g
Saturated Fat
12 g
Sodium
860 mg
Total Carb
25 g
Sugars
9 g
Protein
44 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- Pick the rosemary and thyme leaves off the stems; roughly chop the leaves. Pick the parsley leaves off the stems; roughly chop the leaves.
Roast the vegetables
- On a lined sheet pan, toss the broccoli (halve if large) and carrots with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 16 to 20 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a medium pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium.
- Add the onions, rosemary and thyme. Sauté, scraping up any browned bits, 1 to 2 min., until fragrant.
- Add the mustard, demi-glace, ¼ cup water (double for 4 portions) and cream; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until slightly thickened.
- Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the vegetables and pork between your plates.
- Spoon the sauce over the pork.
- Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
