Protein Swap | Crispy Chicken Lyonnaise
with Roasted Potatoes & Honey-Dijon Salad
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
It’s all about a good winter coat this time of year. These breasts have a heavenly outer layer of panko, caramelized onions, fresh thyme and Dijon mustard. Meantime, bite-sized potatoes become golden-brown home fries, and a salad of carrot, radish and baby greens creates a delicate counterpoint.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Matchstick carrots
- 100g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 450g Potatoes
- 4g Thyme
- 30g Panko
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 15ml Dijon mustard
- 25g Caramelized onions
- 10g Savoury Thyme & Tarragon spices (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large oven-safe pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
30 g
Saturated Fat
7 g
Sodium
1160 mg
Total Carb
72 g
Sugars
13 g
Protein
49 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, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Start the pork
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a medium, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the pork and sear, 2 to 3 min. per side, until nicely browned.
Mise en place
- Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves.
- In a small bowl, microwave 1 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the onions, mustard, thyme, panko and S&P; stir well.
- Thinly slice the radishes.
Finish the pork
- Top the pork* with the mustard-panko mixture (pressing to adhere).
- Transfer to the oven and roast, 5 to 8 min., until cooked through.
- Switch the oven to broil, 1 to 2 min., until golden brown.
Make the salad & serve
- In a large bowl, combine the radishes, carrots, baby greens, vinaigrette and S&P.
- Divide the potatoes, pork (slice beforehand if desired) and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
