Protein Upgrade | Keto: Cashew Butter ORGANIC Chicken Breast 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 the velvety sauce that’s draped over tender chicken breasts—certified organic, so they’re better for you and the environment—in this keto-friendly dish. It comes together in mouth-watering style with a boost from tomato paste, melted butter and our Mellow Mumbai spice mix, along with a handful of wilted greens. To go grain-free for the side, simply sauté green beans with a final dose of garlic for crisp green goodness.
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
- 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
Whisk
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
6 g
Sodium
330 mg
Total Carb
22 g
Sugars
8 g
Protein
35 g
Fibre
7 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; 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 and keep warm, 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 frequently, 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. Add the cashew butter and 1 tbsp butter (double for 4 portions); whisk. Add the spinach, chicken and 2 tbsp water (double for 4 portions). Reduce the heat to simmer and cook, stirring frequently, 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!
Download our app now!
Download the Goodfood app today and make meal planning a piece of cake! Browse our weekly menu, discover delectable recipes and a wide variety of add-ons for easy breakfasts, snacks, desserts (and more!), customize your meal plan, and conveniently manage your deliveries with just a few taps. Available for iOS and Android.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
