Protein Swap | Saucy Chicken Fillets with Sun-Dried Tomatoes
Roasted Potatoes & Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
The sun-dried tomato is a beautiful thing, capturing the essence of the fruit by concentrating its tangy-sweet flavours. Swirl deep red slices into a cream-based sauce, and you’ve got a heavenly coating for tender chicken. Streamline suppertime with oven-roasted veggies.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 15ml Minced garlic
- 450g Baby potatoes
- 400g Green beans (or string peas)
- 30ml Vegetable demi-glace
- 15g Sliced sun-dried tomatoes
- 90ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
41 g
Saturated Fat
19 g
Sodium
820 mg
Total Carb
62 g
Sugars
15 g
Protein
42 g
Fibre
12 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 15 to 18 min., until partially cooked.
- Add the green beans, a drizzle of oil and S&P; toss well.
- Roast, 5 to 8 min., until the vegetables are tender.
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, 4 to 6 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the tomatoes, demi-glace, cream, ¼ cup water (double for 4 portions) and the remaining spices.
- Cook, stirring often, 2 to 3 min., until slightly reduced; season with S&P.
- Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
