Carb-Wise: Chicken & Almond Spanish-Style Salad
with Roasted Veggies & Romesco Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
610 /serving
Y viva España! We’re off to sunny Spain for dinner with a view of the sunset. Romesco is a bit of a national treasure, featuring the rich and tangy taste of almonds and sweet peppers. Our almond butter and roasted red pepper spread, blended with a little sherry vinegar, make fast work of it as a dressing. Round out the plates with curly leaf lettuce, roasted onion and thick-cut zucchini, alongside slices of seared chicken breasts. A final fling of sliced almonds closes the case.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Green zucchini
- 1 Onion (or shallot)
- 1 Head of curly leaf lettuce
- 30ml Sherry vinegar
- 15ml Roasted red pepper spread
- 25g Almonds
- 30g Almond butter
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Almonds, Sulphites
You will need:
Large pan
Parchment paper
Salt & pepper (S&P)
Oil
Sheet pan
Total Fat
39 g
Saturated Fat
5 g
Sodium
550 mg
Total Carb
20 g
Sugars
7 g
Protein
47 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. Peel and thinly slice the onion into rounds. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 16 min., until browned and tender.
Toast the almonds
Meanwhile, heat a large, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, roughly chop the lettuce. In a large bowl, combine 1 ½ tbsp water, 2 tbsp oil (double both for 4 portions), the roasted red pepper spread, almond butter, vinegar and S&P. Add the lettuce; toss well.
Plate your dish
Divide the salad between your plates. Top with the vegetables, chicken and almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
