Orange-Basil Chicken Breasts
with Roasted Multicoloured Nantes Carrots & Kale Chips
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
The crowning glory of this calorie-conscious feast is the sunny, buttery pan sauce, made with juicy orange segments and fresh basil leaves swirled in demi-glace. Spoon it over tender slices of chicken breasts browned in the same pan. Fill out each cheerful portion with servings of sweet roasted rainbow carrots and oven-crisped kale chips, showered with a tangy spice blend that includes chives, mustard and a soupçon of lemon.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Orange
- 1 Bunch of basil
- 300g Multicoloured Nantes carrots
- 120g Chopped kale
- 12g Chicken demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard
You will need:
Medium pan
2 Sheet pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
10 g
Sodium
1060 mg
Total Carb
33 g
Sugars
15 g
Protein
45 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender.
Make the kale chips
Meanwhile, on a second lined sheet pan, toss the kale with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 8 to 10 min., until crispy and lightly browned.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a medium 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. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, pick the basil leaves off the stems. Cut off the top and bottom of the orange; cut away the peel and white pith. Cut between the membranes to separate the segments. In a small bowl, squeeze the juice from the remaining membranes and add the segments.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add 2 basil leaves (tear before adding), ¼ cup water (double both for 4 portions), the orange segments and juice, and the demi-glace. Cook, scraping up any browned bits, 2 to 3 min., until slightly reduced. Add 2 tbsp butter (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the carrots and kale chips between your plates. Top with the chicken and sauce. Garnish with the remaining basil (tear before adding). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
