Nick’s Pick | Keto: Smoky Paprika Chicken Breasts
with Hummus, Carrots & Crispy Kale
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Sit down to the smoldering scent of smoked paprika. The spice, featured alongside mustard, coriander and cumin in a signature blend, gives this robust dish an earthy, fire-stoked flavour that lingers ever-so-faintly with each bite. The chicken breasts get a dusting, and so do those oven-hot vegetables: tender ochre-hued carrots and kale roasted to shattering crispness. Place these elements on a spread of hummus and sprinkle with parsley to put it right on point.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 1 Bunch of parsley
- 120g Chopped kale
- 15g Minced roasted garlic
- 60g Hummus
- 9g Souvlaki Party spices (garlic, mustard, paprika, smoked paprika, coriander, cumin, kosher salt)
Contains: Mustard, Sesame
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
20 g
Saturated Fat
3 g
Sodium
450 mg
Total Carb
28 g
Sugars
9 g
Protein
46 g
Fibre
9 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 8 to 10 min., until partially cooked.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium 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.
Finish the vegetables
Meanwhile, in a medium bowl, combine the kale, ½ the garlic, a drizzle of oil, the remaining spices and S&P. When the carrots are partially cooked, remove from the oven, flip and add the kale. Roast, 8 to 10 min., until the kale is crispy and the carrots are tender.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems. In a small bowl, combine the hummus, remaining garlic, a drizzle of oil and S&P.
Plate your dish
Divide the hummus between your plates and spread out in a circular motion. Top with the vegetables and chicken. Garnish with the parsley. Bon appétit!
Download our app now!
Download the Goodfood app today and make meal planning a piece of cake! Browse our weekly menu, discover delectable recipes and a wide variety of add-ons for easy breakfasts, snacks, desserts (and more!), customize your meal plan, and conveniently manage your deliveries with just a few taps. Available for iOS and Android.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
