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Calorie-Wise: Tuscan-Style Chicken Skillet

with Spiced Zucchini & Crumbled Goat Cheese

Cooking time

20 minutes

Servings

2/4

Calories

390 /serving

Calorie-Wise: Tuscan-Style Chicken Skillet

with Spiced Zucchini & Crumbled Goat Cheese

Travel to Tuscany for a hillside supper that’s deliciously simple. This calorie-counting recipe sidesteps grains like pasta, preferring to showcase rich, hearty, colourful fare. Pack a saucepan with protein-strong chicken breasts, surrounded by a rustic and roughly textured sauce of cherry tomatoes (which you’ll gently crush to release their juices) and gently wilted kale. Pan-cooked zucchini and crumblings of tangy white goat cheese complete this postcard-worthy meal.

We will send you:

2 Canadian-raised chicken breasts (air chilled)
140g Cherry tomatoes
120g Chopped kale
1 Green zucchini
30ml Vegetable demi-glace
30g Goat cheese
7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Milk

You will need:

Medium pan
Large pan
Oil
Salt & pepper (S&P)

Total Fat
18 g

Saturated Fat
5 g

Sodium
360 mg

Total Carb
14 g

Sugars
6 g

Protein
45 g

Fibre
4 g

Preparation

Mise en place

Halve the zucchini lengthwise; cut crosswise into ½ inch pieces. Halve the tomatoes. In a small bowl, combine the tomatoes, a drizzle of oil, ⅓ of the spices and S&P.

Start the skillet

Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and tomatoes. Cook, partially covered, 2 to 3 min. per side, until the chicken is partially cooked and the tomatoes begin to soften.

Sauté the zucchini

Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the zucchini, remaining spices and S&P. Sauté, 3 to 5 min., until tender and beginning to brown.

Finish the skillet

To the pan of chicken and tomatoes, add the demi-glace and ¼ cup water (double for 4 portions). Cook, partially covered, gently crushing the tomatoes, 3 to 4 min., until the sauce has thickened and the chicken* is cooked through. Add the kale and 2 tbsp water (double for 4 portions). Cover and cook, stirring occasionally, 1 to 2 min., until wilted; season with S&P.