Seed-Crusted Chicken Breasts
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Seed-Crusted Chicken Breasts

Seed-Crusted Chicken Breasts

with Roasted Beets

Who knew pumpkin and sunflower seeds make for the perfect crisp crust! A dazzling side of roasted beets, carrots and mashed potatoes get topped with crumbled goat cheese for layers of texture and flavour.

Tags:
Discovery
Allergens:
Soy
•Peanuts
•Wheat
•Milk
•Egg
•Mustard

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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

113 g

Beet

28 g

Seed Blend

(Contains Soy, Peanuts)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

56 g

Goat Cheese

(Contains Milk)

170 g

Carrot

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Honey

460 g

Russet Potato

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Chicken Salt

7 g

Thyme

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories1050 kcal
Fat57 g
Saturated Fat18 g
Carbohydrate76 g
Sugar12 g
Dietary Fiber7 g
Protein57 g
Cholesterol195 mg
Sodium1330 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

•Paper Towel
•Shallow Dish
•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Peeler
•Large Pot
•Measuring Cups
•Potato Masher
•Colander

Cooking Steps

Prep chicken
1

Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Roughly chop seed blend. Combine chopped seeds, chicken salt and panko in a shallow dish. Pat chicken dry with paper towels, then season all over with salt and pepper. Coat chicken with mayo. Working with one breast at a time, press both sides into seed mixture to coat completely.

Bake chicken
2

Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the top of the oven, flipping halfway through, until cooked through, 15-18 min.**

Roast veggies
3

While chicken bakes, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then cut carrot into 1/4-inch coins. Peel, then cut beet into 1/2-inch pieces. (TIP: We suggest using gloves when prepping beets!) Add carrots, beets, thyme, half the honey and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 18-20 min.

Cook potatoes
4

Peel, then cut potatoes into 1-inch pieces. 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.

Finish potatoes
5

Drain and return potatoes to the same pot, off heat. Roughly mash sour cream, half the goat cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.

Finish and serve
6

Divide chicken, mash and veggies between plates. Crumble remaining goat cheese over veggies. Drizzle remaining honey over chicken.