One-Pan Creamy Tuscan Chicken
with Watermelon Radish & Lacinato Kale Salad
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
We’re taking a keto trip to Tuscany and we're travelling light: just one pan holds everything we need. Roasted garlic and sun-dried tomatoes go into a creamy sauce for tender chicken breasts. And hot pink watermelon radish is spectacular in a salad of lacinato kale (a.k.a. Tuscan kale).
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Watermelon radish
- 1 Bunch of lacinato kale
- 30ml Apple cider vinegar
- 12g Chicken demi-glace
- 15g Minced roasted garlic
- 15g Sliced sun-dried tomatoes
- 60ml Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Sulphites
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
9 g
Sodium
1140 mg
Total Carb
28 g
Sugars
10 g
Protein
48 g
Fibre
6 g
Preparation
Start the chicken
- Pat the chicken dry; rub with the spices and a drizzle of oil.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 4 to 6 min. per side, until seared and partially cooked.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Peel and cut the watermelon radish into matchsticks.
Make the sauce & finish the chicken
- To the pan, add the cream, demi-glace, 4 tbsp water (double for 4 portions), garlic, tomatoes and S&P.
- Cook, partially covered, spooning the sauce over the chicken occasionally, 2 to 4 min., until the sauce has slightly thickened and the chicken* is cooked through.
Make the salad
- Meanwhile, in a small bowl, make the vinaigrette by combining the vinegar, a drizzle of oil and S&P.
- To the bowl of kale, add the vinaigrette and watermelon radish; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken (slice beforehand if desired).
- Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
