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Hearty Roasted Chicken

Hearty Roasted Chicken

with Dijon Mustard Sauce and Green Salad

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Nutritious, chewy brown rice is the perfect bed for this flavour-packed sauce. Our big tip here is to make sure you take the sauce off the boil and let it cool for a minute before you add the sour cream to make sure you don’t split your sauce!

Allergens:Mustard/MoutardeSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts, Skin-On

2 cup

Long-Grain Brown Rice

7 g

Thyme

4 clove

Garlic

454 g

White Mushrooms

2 unit

Chicken Broth Concentrate

4.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

⅓ cup

Sour Cream

(ContainsMilk/Lait)

140 g

Spring Mix

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3088 kJ
Calories738 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate80 g
Sugar9 g
Dietary Fiber5 g
Protein48 g
Cholesterol120 mg
Sodium479 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To roast the chicken.) Start prepping when the oven comes up to temperature!

2

Cook the rice: Rinse the brown rice under cold tap water until the water runs clear. Combine rice with 31/2 cups water in a medium pot and bring it to a boil over high heat. Boil, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender and the water has been absorbed, 25-30 min.

3

Cook the chicken: Season the chicken with salt and pepper. Heat a large non-stick frying pan over medium-high. Add a drizzle of oil, then the chicken, skin-side down. Cook until skin is crispy, 2-3 min. Transfer the chicken to a parchment-lined baking sheet, skin-side up. Roast in the oven until chicken is cooked through, 20-22 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

4

Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Coarsely chop the mushrooms.

5

Cook the mushrooms: Add another drizzle of oil to the same pan, then the mushrooms, 5 thyme sprigs, garlic, broth concentrates and 1/4 cup water. (If your pan won't fit all the mushrooms, cook half the mushrooms down first, then add the remaining half.) Cook, stirring often, until mushrooms soften, 4-5 min. (There will be some liquid left in the pan.) Remove from heat and remove the thyme sprigs. Stir in 2 pkg Dijon and sour cream.

6

Make the salad: In a large bowl, whisk the vinegar with 1 pkg Dijon and honey and a drizzle of oil. Toss in the spring mix.

7

Finish and serve: Slice the chicken, then serve with Dijon mushroom sauce on a bed of brown rice. Enjoy!