Protein Swap | Seared Chicken Breasts with Romesco Sauce
Garlic-Sautéed Green Beans & Sweet Pepper
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Protein Swap | Seared Chicken Breasts with Romesco Sauce
Garlic-Sautéed Green Beans & Sweet Pepper
Chicken breasts make for a stunning supper, any way you slice them. (But we do recommend thinly and against the grain for the most tender possible results.) Pan-seared poultry finds an ideal paleo partner in a speedy romesco sauce, cleverly concocted from almond butter, sun-dried tomato pesto and roasted red pepper spread. On the side, sautéed green beans and sweet pepper complete the colour spectrum.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 300g Green beans
- 30ml Sun-dried tomato pesto
- 1 Sweet pepper
- 30ml Ajvar (roasted red pepper spread)
- 15g Almond butter
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Almonds, Cashews, Milk, Mustard, Sulphites
You will need:
Medium pan
Large pan
Whisk
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
4 g
Sodium
550 mg
Total Carb
25 g
Sugars
11 g
Protein
45 g
Fibre
7 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. 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.
Mise en place
Meanwhile, remove the stem ends of the green beans. Halve, core and cut the sweet pepper lengthwise into ½ inch pieces.
Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the green beans and sweet pepper. Sauté, 3 to 4 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Make the romesco sauce
In a small bowl, whisk 1 tbsp oil, 1 tbsp water (double both for 4 portions), the pesto, almond butter, ajvar, remaining garlic and S&P.
Plate your dish
Divide the chicken and vegetables between your plates. Top the chicken with a spoonful of the romesco sauce. Serve the remaining romesco sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
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