Nick’s Pick | Seared ORGANIC Chicken Breasts
with Greek-Style Potato Salad & String Beans
Cooking time
25 minutes
Servings
2/4
Calories
490 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Who said making supper is no picnic? This seasonal ensemble is a pleasure to pull together. Its star power comes from an uplifting potato salad that takes inspiration from Greek flavours. Spotlighting fresh dill and garlic, it sees baby potatoes boiled to just-soft and lusciously coated with the rich creaminess of labneh and tangy vinegar. Put that summery classic on a plate with juicy seared chicken breasts—certified organic, so they’re better for you and the environment—and a side of sautéed string beans.
We will send you:
- 2 Organic chicken breasts
- 450g Baby potatoes
- 300g String beans
- 1 Garlic clove
- 1 Bunch of dill
- 30ml Apple cider vinegar
- 30ml Labneh
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
4 g
Sodium
450 mg
Total Carb
54 g
Sugars
10 g
Protein
36 g
Fibre
10 g
Preparation
Boil the potatoes
Bring a medium pot of salted water to a boil. Halve the potatoes (quarter if large). Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Drain the potatoes.
Mise en place
Meanwhile, pick the dill fronds off the stems; roughly chop the fronds. Mince the garlic. Remove the stem ends of the string beans.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ 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 and let rest for 5 min. before slicing against the grain. Reserve the pan.
Make the potato salad
Meanwhile, in a large bowl, combine the labneh, vinegar (start with ½), ⅔ of the dill, ½ the garlic, 1 tbsp oil (double for 4 portions), ½ the remaining spices and S&P. Add the potatoes; toss well.
Cook the string beans
In the reserved pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, 2 to 3 min., until beginning to soften. Add the remaining garlic and spices, 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Plate your dish
Divide the potato salad, chicken and string beans between your plates. Garnish with the remaining dill. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
