with Potato Wedges and Carrots
Ingredients: Russet potato • Carrots • Organic chicken breast • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Mayonnaise
4 tbsp
Sour Cream
43 mL
Crispy Shallots
28 g
Dill-Garlic Spice Blend
4 g
Russet Potato
2 unit(s)
Carrot
2 unit(s)
Zesty Garlic Blend
7 g
Salt*
0.13 tsp
Oil*
2 tbsp
Milk*
1 tbsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Peel carrots. Halve carrots lengthwise, then cut into 1/4-inch half-moons.
- Cut potatoes into 1/4-inch wedges.
- To an unlined baking sheet, add potatoes, half the Zesty Garlic Blend 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 bottom of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and top of the oven, rotating sheets halfway through.)
- Pat chicken dry with paper towels, then season with remaining Zesty Garlic Blend and salt.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to one side of a parchment-lined baking sheet.
- Add carrots to the other side of the baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through and carrots are tender.**
- To a medium bowl, add crispy shallots, sour cream, mayo, Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) milk. Season with pepper, then stir to combine.
- Divide chicken, potato wedges and carrots between plates.
- Serve French onion dip on the side.
870
kcal
Calories
49
g
Fat
11
g
Saturated Fat
68
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
47
g
Protein
160
mg
Cholesterol
920
mg
Sodium
0.2
g
Trans Fat
2200
mg
Potassium
150
mg
Calcium
4
mg
Iron
