Nick’s Pick | Paleo: Chicken Provençal
with Broccoli Amandine
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Summer in Provence has a classic ring to it. That’s because the cuisine is all about red sun-ripened tomatoes, green vegetables and black olives. This paleo recipe brings a saucy French-inspired finish to the table. The chicken breasts are sprinkled with our Olive Branch seasoning, and they simmer in demi-glace laden with softened seasonal veggies. Plate the meat with sautéed broccoli adorned with toasted almonds, for extra protein and polish.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 300g Broccoli florets
- 50g Diced onions
- 25g Almonds
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Almonds
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
3 g
Sodium
360 mg
Total Carb
23 g
Sugars
8 g
Protein
48 g
Fibre
8 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the 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 broccoli amandine
Meanwhile, heat a second large, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl. In the same pan, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with the remaining spices and S&P. Add the almonds; toss well.
Mise en place
Meanwhile, halve the tomatoes.
Make the sauce & coat the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Add the onions and sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the tomatoes and sauté, 2 to 3 min., until beginning to soften. Add the demi-glace, spinach and ½ cup water (double for 4 portions). Reduce the heat to low and simmer, 2 to 3 min., until slightly thickened and the spinach has wilted. Return the chicken; toss well.
Plate your dish
Divide the chicken (slice beforehand if desired), sauce and broccoli amandine between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
