Paleo: Seared Chicken Breasts
with Roasted Beet, Plum & Almond Salad
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Your salad days are ahead: this combo of veggies, nuts and chicken is pure paleo pleasure, but anyone committed to eating Clean15 can appreciate the intricate interplay of flavours. Dust the chicken breasts with peppery, turmeric-tinged spices from our Peperone Per Favore blend, and set them down to sear. Meantime, concoct a salad with warm beets, slices of plum and leafy green kale, along with crunchy toasted almonds, all caught up in a balsamic embrace.
We will send you:
- 2 Chicken breasts
- 200g Diced beets
- 100g Chopped kale
- 1 Plum
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 1 Roasted garlic clove
- 25g Almonds
- 30ml Vegetable demi-glace
- 7g Peperone Per Favore spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil, black pepper)
Contains: Almonds, Mustard
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
3 g
Sodium
730 mg
Total Carb
31 g
Sugars
16 g
Protein
46 g
Fibre
6 g
Preparation
Roast the beets
Preheat the oven to 450°F. Mince the garlic. On a lined sheet pan, toss the beets with a drizzle of oil, ½ the garlic, ½ the spices and S&P. Roast, stirring halfway, 15 to 18 min., until tender.
Toast the almonds
Meanwhile, heat a medium, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Start the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked.
Make the sauce & finish the chicken
To the pan of chicken, add the demi-glace, remaining garlic and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, partially covered, 2 to 3 min. per side, until the chicken* is cooked through and the sauce has thickened.
Make the salad
Meanwhile, halve and pit the plum; cut into wedges. In a large bowl, combine the kale, beets, plum, almonds, vinaigrette and S&P.
Plate your dish
Divide the chicken (slice beforehand if desired) and salad between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
