Nick’s Pick | Paleo: Spiced Chicken Breasts
with Chimichurri, Roasted Chayote & Delicata Squash
Cooking time
25 minutes
Servings
2/4
Calories
400 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Skip the refined carbs while packing your plate with nutrition and flavour thanks to fall veggies like chayote and delicata squash, which you’ll spice, drizzle with honey and roast until delicately toothsome. They make the perfect base for juicy seared chicken breasts with an Argentinean twist: you’ll throw together a zingy chimichurri in no time by mixing a splash of apple cider vinegar and oil with fresh oregano and scallion.
We will send you:
- 2 Chicken breasts
- 1 Bunch of oregano
- 1 Scallion
- 1 Chayote
- 1 Delicata squash
- 30ml Apple cider vinegar
- 7g Honey
- 8g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sulphites
You will need:
Peeler
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
3 g
Sodium
320 mg
Total Carb
14 g
Sugars
7 g
Protein
41 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven to 450°F. Peel and medium-dice the chayote. Remove both ends of the squash; halve lengthwise, then cut crosswise into ½ inch pieces, removing the pulp and seeds.
Roast the chicken
Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Arrange on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through.
Roast the vegetables
Meanwhile, on a second lined sheet pan, toss the chayote and squash with a drizzle of oil, the honey, remaining spices and S&P. Roast, stirring halfway, 14 to 16 min., until tender.
Make the chimichurri
Meanwhile, pick the oregano leaves off the stems; finely chop the leaves. Halve the scallion lengthwise; thinly slice crosswise. In a small bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the oregano and scallion; stir well.
Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Spoon the chimichurri over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
