Ultimate Poutine with Grilled Chicken Breast
with Asparagus, Cheese Curds and Gravy- Milk
- Mustard
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Mustard
Ingredients: Chicken breasts • Yellow potato • Asparagus • Cheese curds (milk) (pasteurized milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride) • Yellow onion • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil) • Chives • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
300 g
Yellow Potato
½ cup
Cheese Curds
(Contains: Milk)
7 g
Chives
56 g
Yellow Onion, chopped
12 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
227 g
Asparagus
1 unit(s)
Garlic, cloves
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Oil*
0.13 tsp
Salt*
2 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to medium (approx 450°F).
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes 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 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice chives.
- Peel, then mince or grate garlic.
- Trim and discard bottom 1-inch from asparagus.
- To a plate, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Set aside.
- On a clean plate, pat chicken dry with paper towels. Add 1 tbsp oil, then season all over with Montreal Spice Blend.
- Add chicken to the grill. Close lid and grill for 6-8 min per side, until chicken is cooked through.**
- When chicken is almost done, add asparagus to the other side of grill. (TIP: Arrange asparagus spears across grill grates to keep them from falling through.)
- Close lid and grill asparagus for 2-4 min, flipping once, until tender-crisp.
- When chcicken and asparagus are done, remove from the grill and transfer to clean plate. Cover loosely with foil and set aside to rest for 2-3 min.
- Meanwhile, in a large non-stick pan over medium, melt 1 tbsp (2 tbsp) butter.
- When butter is melted, add onions and garlic. Season with salt and pepper. Cook for 2-3 min, stirring often, until softened.
- Sprinkle Gravy Spice Blend over onions and garlic, then stir to coat. Add 1 cup (1 1/2 cups) water. Bring to a simmer.
- Cook for 2-3 min, stirring often, until gravy thickens slightly. Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, asparagus and potatoes between plates.
- Top potatoes with cheese curds and gravy.
- Spoon remaining gravy over chicken.
- Sprinkle with chives.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops. To cook chicken breasts, grill for 6-8 min per side over medium, until cooked through, .**
