Protein Swap | Saucy Dijon Chicken
with Snappy String Pea & Pear Salad
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Slices of crisp sweet fruit create a counterpoint for sharp mustard in this member fave. Succulent slices of chicken are elevated with Dijon sauce, while a superb side salad calls in all sorts of crunch with string peas and pepitas.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g String peas (sugar snap peas or snow peas)
- 1 Lemon
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Pear
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 25g Roasted pepitas (pumpkin seeds)
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Mustard • Sulphites
You will need:
Medium oven-safe pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
45 g
Saturated Fat
6 g
Sodium
640 mg
Total Carb
30 g
Sugars
15 g
Protein
47 g
Fibre
8 g
Preparation
Cook the pork
- Preheat the oven to 450°F.
- Pat the pork dry; season with ⅔ of the spices and S&P.
- In a medium, oven-safe pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the salad
- Meanwhile, juice the lemon.
- Thinly slice the string peas crosswise on an angle.
- Core and thinly slice the pear lengthwise.
- In a large bowl, whisk the lemon juice (start with ½), ½ the mustard and 4 tbsp oil (double for 4 portions).
- Add the baby greens, string peas, pear, pepitas, remaining spices and S&P; toss well.
Make the sauce
- Heat the reserved pan on medium.
- Add the demi-glace, remaining mustard and ⅓ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened.
Plate your dish
- Divide the pork and salad between your plates.
- Spoon the sauce over the pork. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
