Protein Swap | Carb-Wise: Colombian-Inspired Chicken Breasts
over Quinoa with Sweet Potato & Cabbage Stew
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
When it’s winter in North America, it’s summer in South America—probably why we set our sights on that continent for inspiration. Establish the setting with a hearty stew, composed of chunky sweet potatoes (or batata, in Colombia), celery and cabbage cooked with tomato sauce and demi-glace, and finished with fresh cilantro. Uncover a prickle of warming spices in tender chicken breasts, served over fluffy quinoa, another regional fave.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Sweet potatoes
- 150g Shredded cabbage
- 2 Garlic cloves
- 1 Bunch of cilantro
- 2 Celery stalks
- 95g Red & white quinoa
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites
You will need:
2 Medium pots
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
2 g
Sodium
950 mg
Total Carb
68 g
Sugars
12 g
Protein
49 g
Fibre
11 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, mince the garlic. Roughly chop the cilantro leaves and stems. Small-dice the celery. Peel and medium-dice the sweet potatoes.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a second medium pot, 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 pot. Reserve the pot. Let rest for 5 min. before slicing against the grain.
Start the stew
In the reserved pot, heat a drizzle of oil on medium-high. Add the sweet potatoes, celery, garlic, cabbage and S&P. Cook, stirring occasionally, scraping up any browned bits, 4 to 6 min., until beginning to soften.
Finish the stew
To the pot of vegetables, add the demi-glace, tomato sauce, remaining spices and 1 ¼ cups water (double for 4 portions); bring to a boil. Reduce the heat to medium and cook, partially covered, stirring occasionally, 10 to 12 min., until tender. Add ½ the cilantro and S&P; stir well.
Plate your dish
Divide the quinoa between your bowls. Top with the stew and chicken. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
