Orange Thyme Chicken with Rhubarb Compote and Mashed Potatoes
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 350°F (175°C).
Make glaze by adding pepper, salt, orange juice concentrate, thyme and olive oil to a medium sized bowl and stirring ingredients. You can also add some grated orange zest for added flavour (if desired).
Arrange skinless breasts bone side down in a baking dish and top with glaze. Bake in oven for approximately 45 minutes or until browned and cooked through and internal temperature reaches 165°F (74°C). Baste with pan juices twice during baking.
Make rhubarb compote while chicken is baking by combining vinegar, brown sugar, ginger, rhubarb and onion in saucepan. Bring to a boil and reduce heat and simmer 20 minutes. Turn off heat and sit to cool.
Make mashed potatoes by cutting potatoes into four and cooking in plenty of water with the whole garlic. Remove from heat and mash potatoes and garlic with butter and milk.
To serve place chicken breast on mound of mashed potatoes and drizzle rhubarb compote around edges of dish. Garnish with fresh sprig of thyme.
Helpful Tip
Substitute 1 tsp (5 mL) dried thyme for the fresh.
Nutrition Info
| Per 520 g serving | Amount |
|---|---|
| Calories | 570 |
| Protein | 65 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrate | 54 g |
| Fibre | 4 g |
| Sugar | 25 g |
| Cholesterol | 160 mg |
| Sodium | 290 mg |
| Per 520 g serving | % Daily Value |
|---|---|
| Potassium | 48 |
| Calcium | 10 |
| Iron | 20 |
| Vitamin A | 6 |
| Vitamin C | 80 |
| Vitamin B6 | 111 |
| Vitamin B12 | 51 |
| Folate | 23 |
| Zinc | 30 |
