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Montreal Spiced Chicken with Creamed Spinach
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Montreal Spiced Chicken with Creamed Spinach

Montreal Spiced Chicken with Creamed Spinach

and Roasted Sweet Potatoes

Creamed spinach maybe a steak house special but we think it pairs just as well with Montreal spiced chicken! Roasted sweet potato brings the texture to this dreamy dish! No white linen table cloths need for tonight dine-in special!

Family Friendly

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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

6 tbsp

Sour Cream

(Contains Milk)

113 g

Baby Spinach

340 g

Sweet Potato

6 g


113 g

Yellow Onion

1 tbsp

Montreal Spice Blend

Not included in your delivery

¼ cup


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


2 tbsp



Nutrition Values

Calories710 kcal
Energy (kJ)2971 kJ
Fat36 g
Saturated Fat15 g
Carbohydrate49 g
Sugar14 g
Dietary Fiber8 g
Protein48 g
Cholesterol160 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Paper Towel
Large Non-Stick Pan
Measuring Cups


Roast sweet potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch rounds. 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 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 Steak Spice.

Cook chicken

Heat a large non-stick pan over medium 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 a baking sheet. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.

Start onions

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.

Finish creamed spinach

Remove the pan from the heat, and 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.

Finish and serve

Divide the chicken, creamed spinach and roasted sweet potatoes between plates.