Montreal Spiced Chicken with Creamed Spinach
and Roasted Sweet Potatoes
Creamed spinach may be a steakhouse special, but we think it pairs just as well with Montreal-spiced chicken! The best part? There's no need for white linen tablecloths because tonight's special is dine-in!
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
Chicken Breasts
6 tbsp
Sour Cream
(Contains: Milk)
113 g
Baby Spinach
340 g
Sweet Potato
6 g
Garlic
1 tbsp
Montreal Spice Blend
113 g
Yellow Onion
Not included in your delivery
¼ cup
Milk*
(Contains: Milk)
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Halve sweet potatoes lengthwise, then cut into 1/4-inch half-moons. Toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While the sweet potatoes roast, halve, peel, then thinly slice the onion. Peel, then mince the garlic. Pat the chicken dry with paper towels. Season chicken all over with the Montreal spice blend.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to another baking sheet. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.
Re-heat the large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until slightly softened, 5-6 min. Add spinach and garlic, then season with salt. Cook, stirring occasionally, until spinach has wilted, 2-3 min.
Remove the pan from the heat, then stir in sour cream, 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl). Return the pan to the heat over medium. Cook, stirring often until the creamed spinach thickens slightly, 2-3 min. Season with salt and pepper.
Divide the chicken, creamed spinach and roasted sweet potatoes between plates.
