with Potatoes, Carrots and Sugar Snap Peas
Cleaning up after dinner can sometimes be as tough as planning and cooking. This roasted chicken dinner brings flavour, simplicity and minimal dishes!
Allergens
Tags
Chicken Breasts
2 unit(s)
Red Potato
300 g
Carrot
2 unit(s)
Sugar Snap Peas
113 g
Zesty Garlic Blend
7 g
Apricot Spread
2 tbsp
Whole Grain Mustard
0.5 tbsp
Dijon Mustard
0.5 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then cut carrots into 1/2-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes, carrots, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. (NOTE: Use one pan for 4 servings.)
- Pat chicken dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- Add chicken to the same baking sheet as veggies. (NOTE: For 4 servings, use another parchment-lined baking sheet for chicken). Roast in the middle of the oven for 10-14 min, until chicken is opaque. (NOTE: For 4 servings, cook veggies in the bottom and chicken in the middle of the oven.)
- Meanwhile, trim snap peas. To a medium bowl, add snap peas and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- To a small bowl, add 1/2 tbsp (1 tbsp) whole-grain mustard, Dijon and apricot spread, then stir to combine.
- Once chicken is opaque, flip chicken and add snap peas to the sheet pan.
- Spread apricot mixture over chicken. Return to the oven. Cook for 10-14 min, until veggies are tender and chicken is cooked through.**
- Divide chicken and veggies between plates.
550
kcal
Calories
16
g
Fat
2.5
g
Saturated Fat
57
g
Carbohydrate
22
g
Sugar
9
g
Dietary Fiber
46
g
Protein
125
mg
Cholesterol
680
mg
Sodium
0
g
Trans Fat
1950
mg
Potassium
125
mg
Calcium
4
mg
Iron
