Protein Swap | Smoky Dijon Chicken Breasts
with Bourbon-Spiced Roasted Vegetables
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
When Dijon meets our BBQ on Bourbon Street spice mix, the party is just getting started. With whiffs of hickory smoke and sweet brown bourbon, it easily warms up to those sharp mustard flavours. There’s nothing friendlier for juicy slices of chicken breasts, pan-seared to perfection. In true paleo style, a host of roasted green veggies are there to welcome it to the plate.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Brussels sprouts
- 300g Broccoli florets
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Mustard, Sulphites
You will need:
Medium pan
Whisk
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
2 g
Sodium
1100 mg
Total Carb
23 g
Sugars
5 g
Protein
46 g
Fibre
8 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss the broccoli (halve if large) and Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until 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 generous drizzle of oil on medium-high. Add the chicken and cook, partially covered, 6 to 8 min. per side, until cooked through.
Make the sauce & coat the chicken
To the pan of chicken, add the demi-glace, mustard and ⅓ cup water (double for 4 portions); whisk to combine. Cook, spooning the sauce over the chicken, 1 to 2 min., until heated through and coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Plate your dish
Divide the vegetables and chicken between your plates. Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
