Paleo: Seared Chicken Breasts with Mexican-Spiced Mayo
Roasted Green Beans & Pico de Gallo
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
We’re going paleo in Mexico. This delicious dairy- and grain-free meal spotlights seared-to-juicy chicken breasts balanced with a good helping of veg. They’re flavoured with our America Latina seasoning blend—from ancho chilies to sesame seeds, it covers all the sun-warmed bases. Prepare each plate with a swirl of spiced mayo, lay down roasted green beans next to the meat, and garnish with pico de gallo for a blast of freshness.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 300g Green beans
- 1 Bunch of cilantro
- 15ml Apple cider vinegar
- 2 Tomatoes
- 60ml Mayonnaise
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Sesame, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
6 g
Sodium
370 mg
Total Carb
18 g
Sugars
7 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the stem ends of the green beans.
Roast the green beans
On a lined sheet pan, toss the green beans with a drizzle of oil, ⅓ of the spices and S&P. Roast, 5 to 8 min., until crisp-tender. In the final 2 min., add ⅔ of the garlic; toss well.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with all but a pinch of 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 and let rest for 5 min. before slicing against the grain.
Make the pico de gallo
Meanwhile, roughly chop the cilantro leaves and stems. Medium-dice the tomatoes. In a medium bowl, combine the tomatoes, cilantro, remaining garlic, ½ the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Make the spiced mayo & serve
In a small bowl, combine the mayo, remaining spices and vinegar, and S&P. Divide the spiced mayo between your plates and spread out in a circular motion. Top with the green beans and chicken. Top the chicken with the pico de gallo. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
