Spiced Chicken Breasts with Aioli Dip
Rustic Garlic Mash & Roasted Veggies
Cooking time
25 minutes
Servings
4
Calories
720 /serving
When it comes to doing the mashed potato, you don’t have to tell the kids twice. They’ll dig how these taters are boiled with garlic, and stirred with butter for a rustic consistency. Seared chicken breasts, flecked with ancho, peppers and sesame from our lively America Latina spice blend, are at their juicy best. You’ll love swiping bites of meat and veg (namely, roasted broccoli and sweet pepper) through an easy-made aioli.
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 900g Baby potatoes
- 400g Broccoli florets
- 4 Garlic cloves
- 1 Sweet pepper
- 120ml Mayonnaise
- 16g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Milk, Sesame, Sulphites
You will need:
Large pot
Large pan
Strainer
Sheet pan
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Oil
Total Fat
39 g
Saturated Fat
7 g
Sodium
480 mg
Total Carb
48 g
Sugars
7 g
Protein
47 g
Fibre
7 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Medium-dice the potatoes. Mince the garlic. Add the potatoes and ½ the garlic to the pot of boiling water and boil, 14 to 16 min., until tender. Add 2 tbsp butter and stir, breaking up the potatoes slightly, until combined; season well with S&P.
Roast the vegetables
Meanwhile, core and large-dice the sweet pepper. Halve the broccoli if large. On a lined sheet pan, toss 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 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 aioli
Meanwhile, in a small bowl, combine the mayo, remaining garlic and S&P.
Plate your dish
Divide the mash, vegetables and chicken between your plates. Dollop the aioli over top. 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.
