Protein Upgrade | Cashew Butter ORGANIC Chicken Masala
with Garlic-Sautéed Green Beans
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
Cashew butter makes the wheels go ’round. It’s the rich and nutty fuel behind a velvety sauce draped over tender organic chicken, with a boost from our Mellow Mumbai spice mix and wilted greens. To go grain-free for the side, simply sauté green beans with a dose of garlic.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 300g Green beans (or string peas)
- 15g Cashew butter
- 30ml Tomato paste
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Cashews • Milk
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Whisk
1 or 2 tbsp Butter
Total Fat
19 g
Saturated Fat
6 g
Sodium
450 mg
Total Carb
20 g
Sugars
6 g
Protein
35 g
Fibre
7 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ⅓ of the spices and S&P.
- In a large 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, leaving any browned bits in the pan. Reserve the pan.
Sauté the green beans
- Meanwhile, remove the stem ends of the green beans.
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the green beans and sauté, 1 to 2 min., until beginning to soften.
- Add ½ the garlic, 1 tbsp water (double for 4 portions) and S&P. Sauté, 1 to 2 min., until crisp-tender.
Make the sauce
- Heat the reserved pan on medium.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add ¾ cup water (double for 4 portions), the remaining garlic and spices, and S&P.
- Cook, scraping up any browned bits, 2 to 3 min., until thickened.
- Whisk in the cashew butter and 1 tbsp butter (double for 4 portions).
- Add the spinach, chicken and 2 tbsp water (double for 4 portions).
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until the spinach has wilted.
Plate your dish
- Divide the green beans and chicken (slice beforehand if desired) between your plates.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
