Protein Swap | Spicy Buffalo Chicken Fillets
with Sweet Potato Fries & Watermelon Radish Slaw
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
This all-American layout is as easy as one, two, three. First, chicken fillets are coated with buttery Buffalo sauce for velvety heat. Then sweet potato fries get hickory smoke seasonings. And finally, an eye-catching pink slaw is lusciously dressed with sour cream.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 150g Shredded cabbage
- 450g Sweet potatoes
- 1 Watermelon radish
- 30ml Vegetable demi-glace
- 30ml Apple cider vinegar
- 30ml Buffalo sauce
- 43ml Sour cream
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, Cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fiber, hickory smoke flavour)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
11 g
Sodium
990 mg
Total Carb
58 g
Sugars
16 g
Protein
38 g
Fibre
10 g
Preparation
Roast the sweet potato fries
- Preheat the oven to 450°F.
- Cut the sweet potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Make the slaw
- Meanwhile, peel and cut the watermelon radish into matchsticks (or peel, halve and thinly slice).
- In a medium bowl, combine the cabbage, watermelon radish, sour cream, vinegar, a drizzle of oil and S&P.
Make the sauce & coat the chicken
- To the pan of chicken, add 2 tbsp butter, 2 tbsp water (double both for 4 portions) and the demi-glace.
- Cook, spooning the sauce over the chicken, 30 sec. to 1 min., until melted and coated.
- Off the heat, add the Buffalo sauce; stir well.
Plate your dish
- Divide the sweet potato fries, slaw 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.
