Carb-Wise: Savoury Greek Chicken Breasts
with Warm Roasted Veggie, Feta & Olive Salad
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
It doesn’t take long to warm up to this take on Greek salad. Cherry tomatoes, sweet pepper and onion roasted to softness, joining cool components like chopped cucumber, olives and cubes of feta under a quick vinaigrette. Drop herby bronzed chicken breasts on top in juicy slices, and drop the carb count for the night.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 140g Multicoloured cherry tomatoes
- 1 Cucumber
- 1 Onion (or shallot)
- 1 Sweet pepper
- 30ml Balsamic vinegar
- 30g Olives
- 30g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, dextrose, oregano, yeast extract, black pepper, sunflower oil, silicon dioxide, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk, Sulphites
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
Total Fat
31 g
Saturated Fat
6 g
Sodium
810 mg
Total Carb
20 g
Sugars
11 g
Protein
44 g
Fibre
4 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and cut the onion into ½ inch wedges. Halve, core and medium-dice the sweet pepper. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 6 to 8 min., until partially cooked. Remove from the oven, stir and add the tomatoes. Roast, 2 to 4 min., until the sweet pepper is tender and the tomatoes and onion have softened. Transfer to a large bowl.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of 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, 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.
Mise en place
Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle. Roughly chop the olives.
Make the salad
In a small bowl, make the vinaigrette by combining the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. To the bowl of vegetables, add the cucumber, olives, vinaigrette and cheese; toss well.
Plate your dish
Divide the salad and chicken between your plates. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
