Protein Swap | Smoky Chicken Breasts
Crisp Spring Salad with Goat Cheese & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
We’re going deep into the spice cabinet on a crisp evening. Smoked paprika, cumin, coriander and cloves slather chicken breasts, seared and served in slices dripping with tasty juices. Create every kind of contrast with a keto-approved salad of blanched yellow wax beans and asparagus, graced with flecks of creamy goat cheese and the fragrant crunch of toasted almonds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Yellow wax beans
- ½ Bunch of asparagus
- 30ml Apple cider vinegar
- 25g Almonds
- 30g Goat cheese
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Almonds, Milk, Sulphites
You will need:
Oil
Medium oven-safe pan
Medium pot
Strainer
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
6 g
Sodium
160 mg
Total Carb
19 g
Sugars
6 g
Protein
49 g
Fibre
8 g
Preparation
Toast the almonds
Bring a medium pot of salted water to a boil. Heat a medium, dry, oven-safe pan on medium. Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel and rub with a drizzle of oil; season with the spices and S&P. In the reserved 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 woody ends of the asparagus; cut into thirds on an angle. Remove the stem ends of the wax beans; halve crosswise.
Blanch the vegetables & make the salad
Add the wax beans and asparagus to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel. In a large bowl, combine the vinegar (start with ½), a drizzle of oil and S&P. Add the vegetables and almonds; toss well. Garnish with the cheese.
Plate your dish
Divide the salad between your plates. Top with the chicken. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
