Nick’s Pick | Carb-Wise: Savoury Chicken Breasts
with Greek-Inspired Roasted Veggie Salad
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. It doesn’t take long to warm up to this salad. It slips mainstays of the classic Greek dish into the oven for a fall-friendly twist. Roasted to softness, cherry tomatoes, sweet pepper and onion join cool components like chopped cucumbers, olives and cubes of feta cheese under a quick-to-make vinaigrette. Just drop herby bronzed chicken breasts on top in juicy slices, and drop the carb count for the night.
We will send you:
- 2 Chicken breasts
- 140g Multicoloured cherry tomatoes
- 1 Cucumber
- 1 Onion (or shallot)
- 1 Sweet pepper
- 30ml Apple cider vinegar
- 30g Olives
- 30g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk, Sulphites
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
Total Fat
29 g
Saturated Fat
6 g
Sodium
500 mg
Total Carb
17 g
Sugars
8 g
Protein
43 g
Fibre
3 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and cut the onion into ½ inch wedges. 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 cucumbers, olives, vinaigrette and cheese; toss well.
Plate your dish
Divide the salad and chicken between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
