Protein Swap | French Onion Chicken Fillets
Emmental-Topped Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Put the ease in please! This recipe has Euro flair without a lot of effort. Luxurious Emmental cheese melts over baby potatoes and Brussels sprouts, while a creamy sauce makes good use of whole-grain mustard, apple cider vinegar and caramelized onions to showcase tender chicken fillets.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 450g Baby potatoes
- 300g Brussels sprouts
- 15ml Whole-grain mustard
- 30ml Apple cider vinegar
- 25g Caramelized onions
- 50g Grated Emmental
- 30ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
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
28 g
Saturated Fat
14 g
Sodium
880 mg
Total Carb
55 g
Sugars
8 g
Protein
48 g
Fibre
12 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Halve the Brussels sprouts lengthwise.
Roast the vegetables
- On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 8 to 10 min., until partially cooked.
- Add the Brussels sprouts, a drizzle of oil and S&P; toss well.
- Roast, 11 to 13 min., until the vegetables are browned and tender.
- Sprinkle with the cheese. Roast, 2 to 3 min., until melted.
Cook the chicken
- Meanwhile, pat the chicken dry; 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, 4 to 6 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- Heat the same pan on medium.
- Add the onions, cream, mustard (start with ½), vinegar (start with ½) and ⅓ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 2 to 3 min., until slightly thickened; season with S&P.
- Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
