Catalan-Spiced Chicken Breasts
with Garlic & Zucchini Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
350 /serving
Take a deep breath, and enjoy the scent of Catalonian cooking in the air. A bright and smoky spice blend—brimming with sweet and smoked paprika—brings you to Barcelona for supper this week. It imbues these pan-seared chicken breasts, ensuring that the juicy slices are dripping with flavour when served. Hook them up with riced cauliflower pumped full of garlic, zucchini, parsley and roasted pepper for some tasty and traditional Spanish sensations.
We will send you:
- 2 Chicken breasts (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Minced garlic
- 1 Bunch of parsley
- 1 Summer squash (or zucchini)
- 30g Vegetable demi-glace
- 1 Roasted pepper
- 15ml Tomato paste
- 9g Churrasco Champ spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, smoked paprika, onion, coriander)
Contains: Mustard
You will need:
Medium pan
Large high-sided pan
Oil
Salt & pepper
Total Fat
9 g
Saturated Fat
2 g
Sodium
380 mg
Total Carb
20 g
Sugars
7 g
Protein
48 g
Fibre
7 g
Preparation
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
