Protein Swap | Seared Chicken Breasts with Creamy Leek & Basil Pesto Sauce
Roasted Potatoes & Nantes Carrots
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
Feeling saucy? We've got you covered with this easy, inspired dish. To dress up tender chicken breasts with something special, you’ll combine sautéed sliced leeks in a pan with demi-glace, pesto and cream—and throw in a handful of leafy greens to wilt until they’re melt-in-your-mouth soft. Serve with roasted potatoes and Nantes carrots seasoned with tangy seasonings. Now soak up the flavours and the compliments.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 200g Nantes carrots
- 120g Baby greens (baby spinach or kale)
- 75g Sliced leeks
- 30ml Vegetable demi-glace
- 15ml Basil pesto
- 45ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
7 g
Sodium
740 mg
Total Carb
59 g
Sugars
11 g
Protein
47 g
Fibre
9 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Medium-dice the potatoes. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
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 plate, 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 leeks and sauté, scraping up any browned bits, 2 to 3 min., until slightly softened. Add the demi-glace, pesto, cream and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and add the spinach. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted; season with S&P.
Plate your dish
Divide the vegetables between your plates. Top with the chicken and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
