Roasted chicken, parsnips, and carrots with Catalan salbitxada sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Roasted chicken, parsnips, and carrots with Catalan salbitxada sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Family-Friendly, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

30–45 Minutes

Hard to pronounce but easy to make, salbitxada (say it with us: “sahl-bi-chada”) is a delicious Catalan sauce made of roasted red peppers, crushed almonds, garlic, and tomatoes.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

2 organic parsnips
3 organic carrots
2 sprigs organic fresh rosemary
2 organic boneless skinless chicken breasts (about 5 ounces each)
½ cup roasted red peppers
¼ cup dry-roasted almonds
1 or 2 cloves organic peeled fresh garlic
4 or 5 sprigs organic fresh flat-leaf parsley
½ cup diced tomatoes
2 tablespoons red wine vinegar

Nutrition per serving

Calories 540, Total Fat 23g (29% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 230mg (10% DV), Total Carb. 59g (21% DV), Fiber 17g (61% DV), Total Sugars 20g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the parsnips and carrots

Heat the oven to 450°F.

Scrub or peel the parsnips and carrots and trim the ends; cut the vegetables in half lengthwise, then on the diagonal into 2-inch lengths.

On one end of a sheet pan [on 1 sheet pan], toss the parsnips and carrots with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer.

Prep the chicken

Strip the rosemary leaves from the stems and coarsely chop enough to measure 1 teaspoon [2 tsp]. Save any remaining rosemary for another use.
Pat the chicken dry with a paper towel; rub with the rosemary and season generously with salt and pepper.

On the other end of the sheet pan [on a 2nd sheet pan], place the chicken.

Roast the vegetables and chicken

Roast the vegetables and chicken, stirring the vegetables and turning the chicken halfway through, until the vegetables are tender and starting to brown and the chicken is cooked through, 15 to 20 minutes. Meanwhile, prepare the salbitxada sauce.

Make the salbitxada sauce

Finely chop the roasted red peppers.
Coarsely chop the almonds.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

In a small bowl, stir together the red peppers, almonds, garlic, tomatoes, 1 tablespoon [2 TBL] oil, and half the red wine vinegar. Season to taste with salt, pepper, and more vinegar if desired.

Serve

Transfer the chicken, parsnips, and carrots to individual plates. Top the chicken with the salbitxada sauce, garnish with the parsley, and serve.

Kids Can!

Scrub the parsnips and carrots.
Toss the vegetables with oil and season.
Strip the rosemary and parsley leaves.
Press the garlic (if you have a press).
Stir the salbitxada sauce.

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