Cranberry-Sage Chicken with Wild Rice Pilaf
and Parmesan Squash-and-Bean Casserole
Ingredients: Chicken breast • Butternut squash • Green beans • Yellow onion • Wild rice medley (parboiled rice, wild rice) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Almonds • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Herb mix (sage, thyme) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat).
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(s)
Chicken Breasts
½ cup
Wild Rice Medley
340 g
Butternut Squash, cubes
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
14 g
Sage and Thyme
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Egg, Gluten)
2 tbsp
Cranberry Spread
(May contain traces of: Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Gluten, Wheat, Fish, Crustaceans)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Egg, Gluten, Wheat, Fish, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Yellow Onion
56 mL
Cream
(Contains: Milk)
170 g
Green Beans
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Milk, Mustard, Sesame, Egg, Wheat, Fish)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Using a strainer, rinse wild rice medley until water runs clear.
- To a medium pot, stir in rice, broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high. Once boiling, reduce heat to low.
- Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high. When hot, add almonds to the dry pan. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Trim green beans, then cut into 1-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Strip 1/2 tsp (1 tsp) thyme leaves from stems.
- Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until butter melts.
- Add green beans, squash and half the onions. Season with salt and pepper. Cook for 2-4 min, stirring often, until veggies begin to soften.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add thyme, cream and 1/2 cup (1/3 cup) water. Stir to combine. Bring to a boil over high. Transfer to an 8x8-inch baking dish (9x13-inch for 4 servings). Rinse out pan.
- Sprinkle Parmesan over top. Bake in the top of the oven for 10-14 min, or until bubbly and veggies are tender.
- Meanwhle, pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium. When hot add 1/2 tbsp (1 tbsp) oil, then chicken (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Meanwhile, pick half the sage leaves from stems, then finely chop. (TIP: Save remaining sage for a future creation!)
- When chicken is cooked, remove from oven and rest uncovered for 2-3 min.
- Reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter and remaining onions. Cook for 1-2 min, stirring often, until tender.
- Add mustard, cranberry spread, soy sauce, sage, 2 tbsp (1/4 cup) water and any chicken resting juices. Cook for 1-3 min, stirring often until warmed through. Season with salt and pepper.
- Fluff rice with a fork. Stir in half the almonds.
- Thinly slice chicken.
- Divide rice, veggie casserole and chicken between plates.
- Sprinkle remaining almonds over casserole.
- Spoon cranberry-sage sauce over chicken.
