Nick’s Pick | Paleo: Herby Chicken Breasts
with String Bean, Artichoke & Walnut Salad
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Gather a bunch of gorgeous ingredients together for this paleo-approved salad. Crisp with blanched string beans, sharp and soft from marinated artichokes and richly crunchy from pan-toasted walnuts, it’s all wow from start to finish. Splash on some quick-made honey and lemon vinaigrette to wake up the taste buds even more. The protein upper of this supper: tender chicken breasts expertly seared to golden and cut into juicy slices.
We will send you:
- 2 Chicken breasts
- 300g String beans
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Lemon
- 170ml Marinated artichokes (jar)
- 25g Chopped walnuts
- 7g Honey
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Walnuts
You will need:
Medium pot
Large pan
Strainer
Whisk
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
5 g
Sodium
430 mg
Total Carb
23 g
Sugars
10 g
Protein
46 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the string beans; halve crosswise. Drain the artichokes and pat dry with paper towel. Halve the lemon; juice ½ and quarter the remaining ½.
Toast the walnuts
Heat a large, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl. Reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with ¾ of the spices and S&P. In the reserved 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.
Blanch the string beans
Meanwhile, add the string beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Make the salad
In a large bowl, whisk the honey, ½ the lemon juice, 3 tbsp oil (double for 4 portions) and the remaining spices. Add the baby greens, string beans, artichokes, walnuts and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the chicken. Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
