Seed-Crusted Chicken Breasts
with Roasted Beets
Who knew pumpkin and sunflower seeds make for the perfect crisp crust! A dazzling side of roasted beets, carrots and mashed potatoes get topped with crumbled goat cheese for layers of texture and flavour.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Beet
28 g
Seed Blend
(Contains Soy, Peanuts)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
56 g
Goat Cheese
(Contains Milk)
170 g
Carrot
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Honey
460 g
Russet Potato
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Chicken Salt
7 g
Thyme
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Roughly chop seed blend. Combine chopped seeds, chicken salt and panko in a shallow dish. Pat chicken dry with paper towels, then season all over with salt and pepper. Coat chicken with mayo. Working with one breast at a time, press both sides into seed mixture to coat completely.
Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the top of the oven, flipping halfway through, until cooked through, 15-18 min.**
While chicken bakes, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then cut carrot into 1/4-inch coins. Peel, then cut beet into 1/2-inch pieces. (TIP: We suggest using gloves when prepping beets!) Add carrots, beets, thyme, half the honey and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 18-20 min.
Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Drain and return potatoes to the same pot, off heat. Roughly mash sour cream, half the goat cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
Divide chicken, mash and veggies between plates. Crumble remaining goat cheese over veggies. Drizzle remaining honey over chicken.
