Sheet pan–roasted chicken and sunchokes with bagna cauda

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

One-Pan Meal

Sheet pan–roasted chicken and sunchokes with bagna cauda

Gluten-Free, Lean & Clean, Soy-Free, Mediterranean, Paleo, Dairy-Free, Diabetes-Friendly

2 Servings, 430 Calories/Serving

25–40 Minutes

Enjoy juicy chicken breasts seasoned with a custom Middle Eastern spice blend roasted with fall veggies, all on one sheet pan. Full bellies, none of the fuss.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 6 ounces organic sunchokes
  • 6 ounces organic cremini or other button mushrooms
  • 1 organic red onion
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket zhug spice blend (coriander - cumin - cardamom - cayenne - cloves)
  • 2 or 3 sprigs organic fresh tarragon
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket bagna càuda sauce base (EVOO - anchovy paste - fresh garlic - kosher salt - black pepper)

Nutrition per serving

Calories: 430, Protein: 45g (90% DV), Fiber: 5g (20% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 125mg (42% DV), Sodium: 240mg (10% DV), Carbohydrates: 28g (9% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy)

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.

Instructions

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

Wash produce before use

1

Prep the vegetables

Heat the oven to 400°F.
  • Scrub the sunchokes under cold water. Cut the sunchokes into ¼-inch-thick rounds.
  • Cut the mushrooms into quarters.
  • Peel the onion and cut in half lengthwise, then lengthwise into ½-inch-thick wedges.
Brush a sheet pan lightly with 1 to 2 teaspoons oil. On one end of the sheet pan, toss the sunchokes, mushrooms, and onion with 1 teaspoon [2 tsp] oil; season with salt and pepper and spread in an even layer.

2

Prep the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper and as much zhug as you like.
On the other end of the sheet pan, place the chicken.

3

Roast the vegetables and chicken

Roast, stirring the vegetables and turning the chicken halfway through, until the vegetables are tender and lightly browned and the chicken is cooked through, 15 to 20 minutes. Transfer the chicken to a plate.
When the chicken and vegetables are almost done, prepare the herbs.

4

Prep the herbs; finish the vegetables

  • Strip the tarragon and parsley leaves from the stems; coarsely chop the leaves.
To the sheet pan with the vegetables, add the tarragon, parsley, and bagna càuda sauce base and toss well to coat. Season to taste with salt and pepper.

Serve

Transfer the chicken and vegetables to individual plates and serve.
Kids Can!
  • Scrub the sunchokes.
  • Season the vegetables for roasting.
  • Strip the tarragon and parsley leaves.