Protein Swap | Carb-Wise: Quick Greek-Style Chicken with Tomato-Olive Sauce
Baby Greens, Feta & Cucumber Salad
Cooking time
15 minutes
Servings
2/4
Calories
510 /serving
Melt into the new year with a supper that spreads cheer with speed and style. Tender pan-seared chicken breasts are basking in a vibrant sauce inspired by the carb-lite foodways of Greece. Helped along by sprinklings of paprika and oregano, olives bring a briny tang while cherry tomatoes keep things popping sweet in a swirl of demi-glace. Fling crumbles of feta over a cucumber-crisp side salad showered with apple cider vinaigrette and more herby seasonings.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 140g Multicoloured cherry tomatoes
- 2 Cucumbers
- 30ml Apple cider vinegar
- 30g Olives
- 30ml Vegetable demi-glace
- 30g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, dextrose, oregano, yeast extract, black pepper, sunflower oil, silicon dioxide, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk, Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
6 g
Sodium
890 mg
Total Carb
15 g
Sugars
5 g
Protein
45 g
Fibre
3 g
Preparation
Start the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, 6 to 8 min. on one side, until browned and partially cooked.
Mise en place
Meanwhile, halve the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Roughly chop the olives.
Finish the chicken & make the sauce
Flip the chicken and add the garlic, olives, demi-glace, ½ the tomatoes and ¼ cup water (double for 4 portions). Cook, stirring frequently, 6 to 8 min., until slightly reduced and the chicken* is cooked through.
Make the salad
In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the baby greens, cucumbers, cheese (crumble if desired) and remaining tomatoes; toss well.
Plate your dish
Divide the chicken and salad between your plates. Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
