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Carb-Wise: Creamy Smothered Chicken Breasts

with Caramelized Onions, Leafy Greens & Roasted Beets

Cooking time

20 minutes

Servings

2/4

Calories

550 /serving

Carb-Wise: Creamy Smothered Chicken Breasts

with Caramelized Onions, Leafy Greens & Roasted Beets

Smother knows best! Get these chicken breasts seared and then generously coated—to the point of Southern-style smothering—in a decadent sauce. It’s the perfect balance of sweet and savoury thanks to our caramelized onions blended with heavy cream, along with a serving of wilted leafy greens for good measure. Once the chicken has simmered to the tender point, you’ll plate it with wedges of roasted beets for a breath of fresh air.

We will send you:

2 Canadian-raised chicken breasts (air chilled)
225g Red beets
120g Baby greens (baby spinach or kale)
50g Caramelized onions
60g Vegetable demi-glace
60ml Heavy cream
10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Sulphites

You will need:

Large pan
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper

Total Fat
34 g

Saturated Fat
16 g

Sodium
1090 mg

Total Carb
20 g

Sugars
11 g

Protein
43 g

Fibre
4 g

Preparation

Roast the beets

Preheat the oven to 450°F. Peel and halve the beets; cut into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 15 to 18 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, 5 to 6 min. per side, until browned and partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.

Make the sauce & finish the chicken

In the same pan, combine the demi-glace and 3 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and add the chicken and onions. Cook, partially covered, 1 to 2 min., until the sauce has slightly thickened. Add the cream, spinach, 2 tbsp butter (double for 4 portions) and S&P. Cook, spooning the sauce over the chicken, 1 to 2 min., until the chicken* is cooked through and the spinach has wilted.