Cajun Blackened Chicken and Roasted Potatoes
with Shallots, Aspargus and DIY Ranch Dressing
Tender turkey, roasted potatoes, fresh asparagus, and a creamy DIY ranch dressing come together in this ultimate weeknight dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
250 g
Yellow Potato
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Sulphites, Wheat, Mustard, Soy, Sesame, Crustaceans, Fish, Gluten)
1 unit(s)
Shallot
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Wheat, Mustard, Soy, Sesame, Fish, Egg)
227 g
Asparagus
7 g
Chives
Not included in your delivery
¼ tsp
Salt and Pepper*
1 tsp
Sugar*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Cut potatoes into 1-inch pieces. Toss potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
While potatoes roast, stir together Cajun seasoning, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Season with pepper. Pat turkey dry with paper towels. Place each scallopine on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each scallopine until 1/2-inch thick. Sprinkle with Cajun mixture.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the turkey. Pan-fry, until 'blackened' or dark golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Repeat with another 1/2 tbsp oil and remaining turkey. When done, remove pan from heat. Roast turkey in the top of the oven, until cooked through, 5-7 min.**
While turkey cooks, peel, then thinly slice shallots. Trim and discard the bottom 1-inch from asparagus. Thinly slice chives. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then asparagus and shallots. Cook, stirring occasionally, until asparagus is tender-crisp, 3-4 min. (TIP: Don't overcrowd the pan! Cook in batches for 4 ppl using 1 tbsp oil per batch.) Season with salt and pepper.
While veggies cook, mix together sour cream, mayo, chives, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Set aside.
Toss together half the ranch and veggies in a large bowl. Divide turkey, veggies and potatoes between plates. Drizzle with remaining ranch dressing.
