Nick’s Pick | Paleo: Chicken with Sun-Dried Tomato Sauce
Roasted Heirloom Zucchini & Sweet Pepper Salad
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. This sauce is boss! Cooked in the pan fond, it’s made with slices of tangy sun-dried tomatoes and a rich splash of chicken demi-glace. It thickens up nicely into a tasty coating for seared chicken breasts. Complete your paleo spread with a hearty, warm and heart-warming salad of oven-roasted heirloom zucchini and sweet pepper zinged with savoury herbs, tossed with baby greens and dressed with white balsamic.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Heirloom zucchini
- 1 Sweet pepper
- 30ml White balsamic vinegar
- 30g Sliced sun-dried tomatoes
- 12g Chicken demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
4 g
Sodium
1130 mg
Total Carb
21 g
Sugars
9 g
Protein
44 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the zucchini lengthwise; thinly slice crosswise. Core and medium-dice the sweet pepper.
Roast the vegetables
On a lined sheet pan, toss the zucchini and sweet pepper with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until softened and browned.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with 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, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & coat the chicken
Heat the same pan on medium-high. Add the tomatoes, demi-glace and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 30 sec. to 1 min. Reduce the heat to low and simmer, 1 to 2 min., until slightly thickened. Return the chicken; toss well.
Make the salad
In a large bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the baby greens, vegetables and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the chicken (slice beforehand if desired) and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
