Paleo: Spicy Cara Cara Orange & Ginger Chicken Breasts
Shichimi-Roasted Kohlrabi & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Cara to join us for supper? This paleo pleaser spotlights the inimitable sweetness of Cara Cara orange. The fresh juice squeezes some sunshine into the early year, when it’s combined with ginger, garlic and demi-glace to superbly sauce up these golden-seared chicken breasts. Meanwhile, wedges of kohlrabi and florets of broccoli sizzle to tender-crisp in a hot oven under a cayenne- and Sichuan peppercorn-fired seasoning called Sense of Shichimi, inspired by Japanese seven spice.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 200g Broccoli florets
- 15ml Ginger paste
- 1 Kohlrabi
- 1 Cara Cara orange
- 30ml Vegetable demi-glace
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Sesame
You will need:
Large pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
13 g
Saturated Fat
2 g
Sodium
180 mg
Total Carb
24 g
Sugars
10 g
Protein
44 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and cut the kohlrabi into ¼ inch wedges. Halve the broccoli if large. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices (add ½ for medium spicy) 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.
Make the sauce & coat the chicken
Meanwhile, juice the orange. To the pan of chicken, add the garlic and ginger (start with ½). Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the demi-glace and orange juice. Cook, spooning the sauce over the chicken, 2 to 3 min., until coated and slightly reduced.
Plate your dish
Divide the vegetables and chicken (slice beforehand if desired) between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
