Protein Upgrade | Herbed Paprika ORGANIC Chicken Breasts
Marinated Beet & Kale Salad with Pistachio Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Heavy on flavours and light on calories, that’s a winning formula even when you’re not following any dietary restrictions! You’ll go nuts for the rich crunch of pistachios in the vinaigrette (a quick pan-toasting brings out the best in them). Make kale salad extra-interesting by marinating pre-cooked beets in sherry vinegar, garlic and parsley before tossing them with the leafy greens. A signature seasoning blend ensures that sliced chicken breasts—certified organic, so they’re better for you and the environment—have the tastiest drippings.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 120g Chopped kale
- 1 Bunch of parsley
- 500g Pre-cooked beets
- 30ml Sherry vinegar
- 25g Chopped pistachios
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Pistachios, Sulphites
You will need:
Strainer
Oil
Salt & pepper (S&P)
Large pan
Total Fat
21 g
Saturated Fat
3 g
Sodium
590 mg
Total Carb
37 g
Sugars
23 g
Protein
38 g
Fibre
9 g
Preparation
Toast the pistachios
Heat a large, dry pan on medium. Add the pistachios and toast, stirring frequently, 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; season with ⅔ of the spices and S&P. In the reserved 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 and let rest for 5 min. before slicing against the grain.
Marinate the beets
Meanwhile, roughly chop the parsley leaves and stems. Drain the beets and pat dry with paper towel; medium-dice. In a large bowl, combine ½ the garlic, ½ the parsley, ½ the vinegar, the remaining spices and S&P. Add the beets; toss well.
Make the vinaigrette
In a small bowl, combine the pistachios, remaining vinegar, garlic and parsley, 3 tbsp oil (double for 4 portions) and S&P.
Make the salad
In a second large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened. Add the marinated beets and ½ the vinaigrette; toss well.
Plate your dish
Divide the salad between your plates. Top with the chicken. Spoon the remaining vinaigrette over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
