Protein Swap | Fall Chicken Platter with Dijon Gravy
Sweet Potato & Cranberry Salad
Cooking time
25 minutes
Servings
2/4
Calories
760 /serving
Go deep into the comfort zone with tasty fall traditions. Cozy delights include roasted Brussels sprouts, silky gravy spiffed up with a dash of Dijon, and a warm side of sweet potatoes—with cranberries and thyme in a honey-kissed apple cider vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Sweet potatoes
- 200g Brussels sprouts
- 4g Thyme
- 30ml Apple cider vinegar
- 25g Dried cranberries
- 30ml Vegetable demi-glace
- 15ml Dijon mustard
- 7g Honey
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
34 g
Saturated Fat
11 g
Sodium
1030 mg
Total Carb
73 g
Sugars
25 g
Protein
42 g
Fibre
13 g
Preparation
Start the sweet potatoes
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 8 to 10 min., until partially cooked.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ 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, 6 to 8 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Finish the sweet potatoes & roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- Pick the thyme leaves off the stems; roughly chop the leaves.
- When the sweet potatoes are partially cooked, stir and add the Brussels sprouts, a drizzle of oil, ½ the thyme, the remaining spices and S&P; toss well.
- Roast, stirring halfway, 10 to 12 min., until the vegetables are tender.
Make the gravy
- In the reserved pan, heat ⅓ of the vinegar on medium.
- Cook, scraping up any browned bits, 30 sec., until slightly reduced.
- Add 2 tbsp butter, ¼ cup water (double both for 4 portions) the demi-glace, mustard, ⅓ of the honey and the remaining thyme.
- Cook, stirring often, 2 to 3 min., until thickened; season lightly with S&P.
Make the salad & serve
- In a large bowl, combine the remaining vinegar and honey, 1 tbsp oil (double for 4 portions) and S&P.
- Add the sweet potatoes and cranberries; toss well.
- Divide the chicken (slice beforehand if desired), Brussels sprouts and salad between your plates.
- Spoon the gravy over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
