Protein Upgrade | Hummus-Roasted ORGANIC Chicken Breasts & Baby Potatoes
with Refreshing Cara Cara Orange Salad
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Suppertime really hums along when hummus is on the menu. See how this classic chickpea dip, blended with smoky spices for deeper flavour, finds a nifty new purpose as a coating for chicken breasts—certified organic, so they’re better for you and the environment. Roasting the bird with baby potatoes on a sheet pan is simplicity itself. So you’re free to cut into a fresh Cara Cara orange for a salad that shines with citrus, crisp lettuce and radishes in a scallion vinaigrette.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 450g Baby potatoes
- 100g Radishes
- 1 Scallion
- 1 Cara Cara orange
- 1 Head of lettuce
- 15ml Apple cider vinegar
- 60g Hummus
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sesame, Sulphites
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
6 g
Sodium
250 mg
Total Carb
55 g
Sugars
10 g
Protein
38 g
Fibre
11 g
Preparation
Prepare the chicken & potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Pat the chicken dry with paper towel; season with S&P. In a medium bowl, combine the hummus, a drizzle of oil and the remaining spices. Add the chicken; toss well. Add to the pan.
Roast the chicken & potatoes
Roast the chicken and potatoes, flipping the potatoes halfway, 20 to 25 min., until the chicken* is cooked through and the potatoes are tender. Switch the oven to broil, 3 to 5 min., until browned.
Mise en place
Meanwhile, roughly chop the lettuce. Thinly slice the radishes. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice, then quarter. Thinly slice the scallion crosswise, separating the white bottom and green top.
Make the vinaigrette
In a large bowl, combine the vinegar, white bottom of the scallion, 5 tbsp oil (double for 4 portions) and S&P.
Make the salad
To the bowl of vinaigrette, add the lettuce, radishes, orange and green top of the scallion; toss well.
Plate your dish
Divide the chicken (slice beforehand if desired) and potatoes between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
