Protein Swap | Super Cheesy Chicken Parm
with Cherry Tomato & Sunflower Seed Salad
Cooking time
20 minutes
Servings
2/4
Calories
560 /serving
Works like a charm, this keto chicken Parm! Roasted garlic deepens the flavour, layered with not just one cheese but two: mozzarella and Grana Padano aplenty! It’ll all broil to bubbly. A multi-faceted salad shows off its crunch with nibbly sunflower seeds.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 280g Cherry tomatoes
- 150g Shredded cabbage
- 25g Sunflower seeds
- 15g Minced roasted garlic
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 25g Grana Padano (contains rennet)
- 30g Grated mozzarella
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
8 g
Sodium
670 mg
Total Carb
13 g
Sugars
6 g
Protein
47 g
Fibre
4 g
Preparation
Start the chicken
- Preheat the oven to broil.
- Pat the chicken dry; season with S&P.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 4 to 6 min. per side, until partially cooked.
Mise en place
- Meanwhile, halve the tomatoes.
Make the salad
- In a medium bowl, combine the vinegar, mustard, 1 tbsp oil (double for 4 portions) and S&P.
- Add the cabbage, ½ the tomatoes and the sunflower seeds; toss well.
Finish the chicken & broil the tomatoes
- To the pan, add the garlic, remaining tomatoes and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until beginning to soften.
- Top the chicken with the mozzarella and Grana Padano.
- Transfer to the oven and broil, 2 to 3 min., until the cheese is golden brown, the chicken* is cooked through and the tomatoes begin to burst.
Plate your dish
- Divide the chicken, tomatoes and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
