Seared Chicken Breasts with Roasted Veggies
Dijon Sour Cream Sauce & Fresh Chives
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
A sauce star is born! And it takes just three ingredients to earn the leading role: the sharpness of Dijon mustard is rounded out by the tangy sweetness of balsamic vinegar, both soothingly smoothed with sour cream. Spoon this lip-smacking mixture over slices of perfectly seared chicken breasts. While you’re at it, dot some sauce on those roasted vegetables—carrots, radishes and baby potatoes pulled from the oven just as they’re beginning to brown.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 200g Radishes (or French radishes)
- 200g Carrots (orange or multicoloured)
- 1 Bunch of chives (or garlic chives)
- 30ml Balsamic vinegar
- 15ml Dijon mustard
- 43ml Sour cream
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
9 g
Saturated Fat
4 g
Sodium
730 mg
Total Carb
56 g
Sugars
14 g
Protein
46 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes and radishes (quarter if large). Halve the carrots lengthwise (quarter if large).
Roast the vegetables
On a lined sheet pan, toss the potatoes with 2 tbsp oil (double for 4 portions), ⅓ of the spices and S&P. Roast, stirring halfway, 8 to 10 min., until beginning to brown. Remove from the oven and add the carrots, radishes, 1 tbsp oil (double for 4 portions) and S&P; toss well. Roast, stirring halfway, 13 to 15 min., until the vegetables are browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and 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 and let rest for 5 min. before slicing against the grain.
Make the sauce
Meanwhile, in a small bowl, combine the vinegar, sour cream, mustard and S&P.
Finish & serve
Thinly slice the chives. Divide the chicken and vegetables between your plates. Spoon the sauce over. Garnish with the chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
