Protein Swap | Savoury Maple Chicken Breasts with Herbes Salées Mash
Wintry Roasted Yellow Beets, Parsnips & Onion
Cooking time
30 minutes
Servings
2/4
Calories
670 /serving
Get inspired by the Québec country landscape. A warm expanse of mashed potatoes is infused with herbes salées, a heritage conserve made up of lively fine herbs and salted vegetables. Maple trees lend a hint of their sweet syrup to the seasonings for golden-seared chicken breasts, along with whiffs of wood smoke and pepper. Finally, a wintry mix of root vegetables puts yellow beets, parsnips and onion on display.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Yellow beets
- 450g Potatoes
- 200g Parsnips
- 1 Onion (or shallot)
- 15g Herbes salées
- 10g Savoury Maple Sugar spices (maple sugar, brown sugar, black pepper, paprika, salt, red bell pepper, garlic, maple natural flavour, white pepper, parsley, dill, hickory smoke flavour)
Contains: Milk
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
9 g
Sodium
1230 mg
Total Carb
77 g
Sugars
19 g
Protein
47 g
Fibre
12 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and halve the beets; cut into ½ inch wedges. Peel and halve the parsnips lengthwise (quarter if large); halve crosswise. Peel and cut the onion into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until tender.
Make the mash
Meanwhile, peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add the herbes salées and 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with pepper. Keep warm.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. on one side, until partially cooked. Flip and add 1 tbsp butter (double for 4 portions). Cook, partially covered, 6 to 8 min., until cooked through.
Plate your dish
Divide the mash, vegetables and chicken between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
