Nick’s Pick | Paleo: Herby Chicken Breasts
with Roasted Root Veggies & Pickled Cucumbers
Cooking time
20 minutes
Servings
2/4
Calories
370 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Chives are the lean, green, tasty machine that give this paleo meal some extra power and pizzaz. The fresh, herby, vibrant flavours dot pan-seared chicken breasts, golden and tender in a gentle wash of demi-glace. Serve the chicken with seasonal sides in the form of sweet roasted carrots and wedges of turnips. Set off each plate with the refreshing crunch of barely pickled cucumbers. Clean eating never looked so good.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Nantes carrots
- 225g Turnips (or rutabaga)
- 1 Bunch of chives (or garlic chives)
- 2 Cucumbers
- 30ml White wine vinegar
- 12g Chicken demi-glace
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Mustard, Sulphites
You will need:
Peeler
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Medium pan
Total Fat
11 g
Saturated Fat
2 g
Sodium
720 mg
Total Carb
28 g
Sugars
13 g
Protein
42 g
Fibre
7 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and halve the turnips; cut into ¼ inch wedges. 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, flipping halfway, 16 to 18 min., until golden brown and 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, 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 keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the pickled cucumbers
Meanwhile, thinly slice the cucumbers crosswise. In a small bowl, combine the cucumbers, vinegar, remaining spices and S&P. Set aside for 10 min., then drain.
Make the sauce & coat the chicken
Thinly slice the chives. Heat the reserved pan on medium. Add the demi-glace and ⅓ cup water (double for 4 portions). Cook, stirring occasionally, scraping up any browned bits, 2 to 3 min., until beginning to thicken. Add the chicken and ½ the chives; toss well.
Plate your dish
Divide the vegetables, chicken (slice beforehand if desired) and sauce between your plates. Garnish with the remaining chives. Serve the pickled cucumbers on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
