Protein Swap | Herby Seared Chicken Breasts
Rustic Potato Mash & Creamed Kale with Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
680 /serving
A chicken dinner that checks all the boxes. This recipe easily takes the chill off a cold night with a rustic mash of potatoes, smoothed with a pat of butter. And it’s got green veggies à go-go thanks to garlic-sautéed zucchini half-moons swirled with wilted kale, cream and demi-glace. Finally, a big check mark goes to those chicken breasts, coated in our Lively Garlic & Oregano seasoning and pan-seared to golden-brown goodness.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 15ml Minced garlic
- 120g Chopped kale
- 1 Green zucchini
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk
You will need:
Medium pot
Medium pan
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
16 g
Sodium
890 mg
Total Carb
47 g
Sugars
6 g
Protein
47 g
Fibre
7 g
Preparation
Make the mash
Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 2 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ⅔ of the 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.
Sauté the zucchini
Meanwhile, halve the zucchini lengthwise; thinly slice crosswise. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until beginning to soften; season with the remaining spices and S&P.
Make the creamed kale
To the pan of zucchini, add the kale, cream, demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 3 to 4 min., until slightly reduced and the kale has wilted; season with S&P.
Plate your dish
Divide the mash and creamed kale between your plates. Top with the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
