Carb-Wise: One-Pan Chicken
with Spicy Salsa Verde Mayo & String Beans
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Create your own Mexican moment with a signature spice blend that’s perfectly calibrated to be chili-forward yet not too caliente. It’s dusted all over tender chicken breasts before they’re set down to sear. Play it carb-smart and clean-up smart, by using the same pan to sauté string beans with a touch of garlic for a green side. Spicy salsa verde gets whirled with mayo, cilantro and lime juice for a cushy finish.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 400g String beans
- 1 Bunch of cilantro
- 1 Lime
- 60ml Mayonnaise
- 45ml Salsa verde
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Eggs, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
4 g
Sodium
740 mg
Total Carb
24 g
Sugars
10 g
Protein
44 g
Fibre
8 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large 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. Reserve the pan.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Quarter the lime. Remove the stem ends of the string beans. In a small bowl, combine the mayo, salsa verde, ½ the cilantro, ⅓ of the garlic and the juice of 1 lime wedge (double for 4 portions).
Cook the string beans
In the reserved pan, heat a drizzle of oil on medium-high. Add the string beans, and remaining garlic and spices. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Plate your dish
Divide the chicken and string beans between your plates. Drizzle with the salsa verde mayo. Garnish with the remaining cilantro and lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
