with Potatoes, Carrots and Sugar Snap Peas
Ingredients: Chicken breast • Carrots • Red potato • Sugar snap peas • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • 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) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
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.
560
kcal
Calories
16
g
Fat
2.5
g
Saturated Fat
57
g
Carbohydrate
22
g
Sugar
9
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
680
mg
Sodium
0
g
Trans Fat
1950
mg
Potassium
125
mg
Calcium
4
mg
Iron
