Chicken Parmigiano
with Zucchini & Red Kale
Cooking time
25 minutes
Servings
2/4
Calories
650 /serving
Chicken Parm is a staple of Italian-American dining. Layered with red sauce and mozzarella, it emerges from the broiler oozing flavour under a golden-browned crust. We’re serving this carb-wise treat with roasted veggies, and giving them the melted cheese treatment too.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- ½ Bunch of red kale
- 1 Green zucchini
- 100ml Tomato sauce
- 30ml Mayonnaise
- 30g Almond flour
- 25g Parmigiano Reggiano (contains rennet)
- 30g Grated mozzarella
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Almonds • Eggs • Milk
You will need:
Medium oven-safe pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
37 g
Saturated Fat
7 g
Sodium
700 mg
Total Carb
24 g
Sugars
9 g
Protein
58 g
Fibre
8 g
Preparation
Prepare the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices.
- In a medium bowl, combine the mayo, 1 tsp water (double for 4 portions) and S&P.
- In a second medium bowl, combine the almond flour and S&P.
- Working one at a time, coat the chicken in the mayo mixture (letting any excess drip off), then in the almond flour (pressing to adhere).
Cook the chicken
- In a medium, oven-safe pan, heat a thin layer of oil on medium.
- Add the chicken* and cook, 3 to 4 min. per side, until golden and partially cooked.
- Top with the tomato sauce and mozzarella.
- Transfer to the oven and bake, 8 to 12 min., until browned and cooked through.
- Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Mise en place
- Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- Remove the kale leaves from the stems; tear the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P.
Roast the zucchini & kale
- On a lined sheet pan, toss the zucchini with a drizzle of oil, the remaining spices and S&P.
- Add the kale and top with the Parmigiano Reggiano.
- Roast, 7 to 9 min., until browned and tender.
Plate your dish
- Divide the zucchini, kale and chicken (slice beforehand if desired) between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
