Protein Swap | Sheet Pan Chicken Harvest Bowls
with Roasted Beets & Apples
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Check out the different kinds of crunch coming off this easy sheet pan. These seasonal bowls are brimming with texture from oven-crisped focaccia croutons, juicy chunks of apple and a sprinkling of nibbly nuts and seeds to go with spice-roasted beets and chicken.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 57g Diced apples
- 200g Diced beets
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Nuts & Seeds salad topper
- 1 Garlic focaccia bun
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Barley • Cashews • Mustard • Rye • Soy • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
30 g
Saturated Fat
4 g
Sodium
990 mg
Total Carb
48 g
Sugars
19 g
Protein
48 g
Fibre
7 g
Preparation
Start the beets
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the beets with a drizzle of oil, ½ the spices and S&P.
- Roast, 6 min., until partially cooked.
Mise en place
- Meanwhile, tear the focaccia into bite-size pieces.
- In a medium bowl, combine the focaccia, a drizzle of olive oil and S&P.
- Pat the chicken dry; season with the remaining spices, a drizzle of oil and S&P.
Finish the beets, chicken & croutons
- When the beets are partially cooked, add the chicken and croutons.
- Roast, stirring halfway, 8 to 10 min., until the chicken* is cooked through and the beets are tender.
Make the salad & serve
- In a large bowl, combine the baby greens, apple, beets, croutons, salad topper, vinaigrette and S&P.
- Divide the salad between your bowls.
- Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
