Protein Upgrade | Lemony ORGANIC Chicken Breasts & Brussels Sprout Amandine
with Buttery Mashed Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
When life hands you lemons… grab some chicken! Juice up the sauce with freshly squeezed lemon, and things will be looking bright indeed. It coats pan-seared chicken breasts—certified organic, so they’re better for you and the environment—served in warm and tender slices on the plate. Follow up the meat with some suitable cold-weather veggie sides. Mashed potatoes are a must-have, as are these roasted Brussels sprouts, which go for gold with a buttery finish complete with crunchy almonds.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 450g Potatoes
- 300g Brussels sprouts
- 1 Lemon
- 25g Almonds
- 30ml Vegetable demi-glace
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Almonds, Milk
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
17 g
Sodium
1140 mg
Total Carb
60 g
Sugars
7 g
Protein
41 g
Fibre
12 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. 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 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Roast the Brussels sprouts & almonds
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Medium-dice 2 tbsp butter (double for 4 portions) and scatter evenly over top. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. In the final 4 min., add the almonds (roughly chop if whole).
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with 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. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the sauce
Juice the lemon. Heat the reserved pan on medium-high. Add the demi-glace, ⅓ of the lemon juice, the remaining spices and ¼ cup water (double for 4 portions). Cook, stirring occasionally, scraping up any browned bits, 2 to 3 min., until reduced. Add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Finish & serve
To the pan of Brussels sprouts and almonds, add the remaining lemon juice; toss well. Divide the mash, chicken, Brussels sprouts and almonds between your plates. Spoon the sauce over the chicken. Bon appétit!
Download our app now!
Download the Goodfood app today and make meal planning a piece of cake! Browse our weekly menu, discover delectable recipes and a wide variety of add-ons for easy breakfasts, snacks, desserts (and more!), customize your meal plan, and conveniently manage your deliveries with just a few taps. Available for iOS and Android.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
