ON TEST

Name: ON TEST with Smashed Potatoes and Roasted Veggie Jumble
Total time: 40 min
Yield: 2
Cuisine: Canadian
Ingredients: 310 g Chicken Breast, Diced

with Smashed Potatoes and Roasted Veggie Jumble

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A dish that's sure to satisfy! Packed with all the ingredients that bring back cozy memories of seasons past, our Herby Pork Loin will be a hit at the family dinner table tonight!

Tags:

Family Friendly

The quantities provided above are averages only.

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

Preparation Time40 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast, Diced

Nutrition Values

Calories550 kcal

Fat5 g

Saturated Fat1.5 g

Carbohydrate83 g

Sugar28 g

Dietary Fiber6 g

Protein46 g

Cholesterol115 mg

Sodium770 mg

Trans Fat0 g

Potassium2150 mg

Calcium100 mg

Iron5.5 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Potato Masher

•Colander

•Large Pot

•Measuring Cups

Cooking Steps

1

Core, then cut pepper into 1/2-inch pieces.
Peel, then cut potatoes into 1/2-inch pieces.
Strip thyme leaves from stems, then finely chop.

2

Add squash, peppers, onions, vinegar, half the maple syrup and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
Season with salt and pepper, then toss to combine.
Roast in the bottom of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.

3

Meanwhile, pat pork dry with paper towels.
If applicable, cut crosswise into 2 (4) portions, then season with thyme, pepper and 1/2 tsp (1 tsp) garlic salt.
Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 4-6 min.
Transfer pork to another parchment-lined baking sheet.
Roast in the middle of the oven until cooked through, 12-15 min.**
Transfer to a cutting board to rest, 3-5 min.

4

Meanwhile, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).
Cover and bring to a boil over high heat.
Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Drain and return to the same pot, off heat.
Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
Season with pepper and 1/2 tsp (1 tsp) garlic salt, then stir to combine.

5

Meanwhile, reheat the same pan (from step 3) over medium.
When hot, add garlic puree and 1 tbsp (2 tbsp) butter. Cook, stirring frequently, until butter is melted, 1-2 min.
Sprinkle flour over top. Cook, stirring often, until golden-brown, 1-2 min.
Add broth concentrate, remaining maple syrup and 1/2 cup (1 cup) water. Season with salt and pepper, then stir to combine.
Bring to a simmer and cook until sauce thickens, 1-3 min.

6

Thinly slice pork.
Divide herby pork, roasted veggie jumble and smashed potatoes between plates.
Drizzle pan sauce over pork.