Lemon Roasted Chicken and Creamy Shallot Sauce
with Purple Potatoes and Spring Succotash
Sweet roasted purple potatoes anchor tonight's dinner (literally—they're roasted under the chicken!), allowing for maximum flavour absorption. Bright succotash adds colour and crunch to this veggie-packed meal.
Ingredients: Chicken breast • Purple sweet potato • Green beans • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 35% cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Lemon • Shallot • 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) • 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) • Chives • Garlic salt (salt, garlic powder, silicon dioxide)
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
2 unit(s)
Purple Sweet Potato
170 g
Green Beans
1 unit(s)
Sweet Bell Pepper
113 g
Corn Kernels
1 unit(s)
Shallot
1 unit(s)
Lemon
7 g
Chives
113 mL
Cream
(Contains: Milk)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
4 g
Garlic Salt
(May contain traces of: Soy, Wheat, Milk, Sesame, Sulphites, Tree nuts, Triticale, Mustard, Peanuts)
Not included in your delivery
1.5 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel and cut sweet potatoes into 1/4-inch-thick rounds.
- To an unlined baking sheet, add potatoes, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until golden on one side.
- Meanwhile, juice half the lemon. Cut remaining lemon into 2 (4) slices.
- Core, then cut pepper into 1/8-inch slices.
- Trim green beans.
- Thinly slice chives.
- Peel, then thinly slice shallot.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels, then season with remaining garlic salt and pepper.
- When pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Sear for 1-2 min per side, until golden.
- When potatoes are golden on one side, remove from the oven and flip.
- Arrange chicken over potatoes. (Divide chicken between baking sheets for 4 servings.) Top each chicken breast with a slice of lemon and 1/2 tbsp butter.
- Roast in the middle of the oven for 10-12 min, until potatoes are tender and chicken is cooked through.**
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, corn, peppers, beans and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 4-5 min, stirring often, until golden and tender-crisp.
- Stir in half the chives.
- Transfer veggies to a plate. Cover to keep warm.
- Rinse and carefully wipe pan clean.
- Reheat pan over medium-low
- Add 1 tbsp (2 tbsp) butter and shallots. Season with salt and pepper. Cook for 2-3 min, stirring often, until shallots soften.
- Add cream, broth concentrate, mustard and 1/2 tbsp (1 tbsp) lemon juice. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Divide potatoes, succotash and chicken between plates.
- Spoon sauce over chicken.
- Sprinkle remaining chives over top.
