Nick’s Pick | Keto: Indian-Inspired Chicken
with Roasted Vegetables & Zingy Curry Mayo
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. On some days, mayonnaise makes our world go round. This ketogenic dish sings with its lashings of Indian-spiced mayo sauce dotted with scallion bottom and spiked with acidic lime juice. It’s a creamy companion for perfectly seared chicken breasts. As a side, go for a generous portion of roasted veggies: spiced broccoli and mini peppers blistered until they’re soft. You’ll leave the table satisfied, while sticking to your keto cooking commitments.
We will send you:
- 2 Chicken breasts
- 200g Mini sweet peppers
- 15ml Ginger paste
- 1 Scallion
- 1 Lime
- 300g Broccoli florets
- 60ml Mayonnaise
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Eggs
You will need:
Medium pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
4 g
Sodium
300 mg
Total Carb
23 g
Sugars
7 g
Protein
46 g
Fibre
8 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve and core the sweet peppers lengthwise. On a lined sheet pan, toss the broccoli (halve if large) and sweet peppers with the ginger, a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
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 medium pan (non-stick if possible), 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, quarter the lime. Thinly slice the scallion crosswise, separating the white bottom and green top.
Make the zingy curry mayo
In a small bowl, combine the mayo, white bottom of the scallion, juice of up to ½ the lime wedges, 1 tsp water (double for 4 portions) and the remaining spices.
Plate your dish
Divide the chicken and vegetables between your plates. Garnish with the green top of the scallion and the remaining lime wedges. Serve the zingy curry mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
