Carb-Wise: Chicken Breasts with Bourbon-Mustard Sauce
Roasted Green Bean, Shallot & Quinoa Salad
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
Our BBQ on Bourbon Street spice blend brings the party right to your house—it’s brimming with aromas of sweet bourbon, hickory smoke and a prickle of paprika for an all-around good time. Let it fly all over these chicken breasts, pan-seared to tenderness. They’re presented atop a salad of spiced white quinoa, roasted shallot and green beans in a simple vinaigrette. The rest relies on a delectably creamy pan sauce, blended with whole-grain mustard and apple cider vinegar for snap.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 400g Green beans
- 1 Shallot (or onion)
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 95g White quinoa
- 12g Chicken demi-glace
- 45ml Heavy cream
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
8 g
Sodium
1360 mg
Total Carb
54 g
Sugars
8 g
Protein
52 g
Fibre
9 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Roast the vegetables
Meanwhile, halve, peel and thinly slice the shallot. Remove the stem ends of the green beans. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, 5 to 8 min., until tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked.
Finish the chicken & make the sauce
To the pan of chicken, add the cream, demi-glace, mustard, ½ the vinegar and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, spooning the sauce over, 2 to 3 min., until slightly thickened and the chicken* is cooked through.
Make the quinoa salad
In a medium bowl, combine the quinoa, vegetables, remaining vinegar and 1 tbsp oil (double for 4 portions).
Plate your dish
Divide the quinoa salad between your plates. Top with the chicken (slice beforehand if desired). Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
