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Protein Swap | Quick Madras-Spiced Chicken with Creamy Pan Sauce

Roasted Ginger-Garlic Vegetables

Cooking time

15 minutes

Servings

2/4

Calories

500 /serving

Protein Swap | Quick Madras-Spiced Chicken with Creamy Pan Sauce

Roasted Ginger-Garlic Vegetables

Mild and mellow spices make this 15-minute meal easy to warm up to. It stays true to keto principles by putting meat proteins front and centre: namely chicken breasts pan-browned so that those Indian-inspired flavours are jammed into the juices dripping off every slice. Roast Brussels sprouts and radishes with ginger and garlic for an aromatic side, sans carbs. With a cream-based sauce on top, dinner is declared simply divine.

We will send you:

2 Canadian-raised chicken breasts (air chilled)
200g Radishes
300g Brussels sprouts
15ml Minced garlic
15ml Ginger paste
30ml Vegetable demi-glace
60ml Heavy cream
8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)

Contains: Milk

You will need:

Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper

Total Fat
26 g

Saturated Fat
9 g

Sodium
370 mg

Total Carb
24 g

Sugars
7 g

Protein
46 g

Fibre
8 g

Preparation

Roast the vegetables

Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Halve the radishes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring and adding ½ the garlic and ½ the ginger halfway, 12 to 14 min., until golden brown and tender.

Cook the chicken

Meanwhile, pat the chicken dry with paper towel; season with 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. Reserve the pan.

Make the sauce

In the same pan, heat a drizzle of oil on medium-high. Add the remaining garlic and ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, cream and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced; season with S&P.