Protein Upgrade | Keto: Smoky Paprika ORGANIC Chicken Breasts
with Hummus, Carrots & Crispy Kale
Cooking time
20 minutes
Servings
2/4
Calories
410 /serving
Sit down to the smoldering scent of smoked paprika. The spice, featured alongside mustard, coriander and cumin in a signature blend, gives this robust dish an earthy, fire-stoked flavour that lingers ever-so-faintly with each bite. The chicken breasts—certified organic, so they’re/it’s better for you and the environment—get a dusting, and so do those oven-hot vegetables: tender ochre-hued carrots and kale roasted to shattering crispness. Place these elements on a spread of hummus and sprinkle with parsley to put it right on point.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 300g Nantes carrots
- 1 Bunch of parsley
- 120g Chopped kale
- 15g Minced roasted garlic
- 60g Hummus
- 9g Souvlaki Party spices (garlic, mustard, paprika, smoked paprika, coriander, cumin, kosher salt)
Contains: Mustard, Sesame
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
19 g
Saturated Fat
3 g
Sodium
430 mg
Total Carb
28 g
Sugars
9 g
Protein
35 g
Fibre
9 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 8 to 10 min., until partially cooked.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium 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.
Finish the vegetables
Meanwhile, in a medium bowl, combine the kale, ½ the garlic, a drizzle of oil, the remaining spices and S&P. When the carrots are partially cooked, remove from the oven, flip and add the kale. Roast, 8 to 10 min., until the kale is crispy and the carrots are tender.
Mise en place
Meanwhile, roughly chop the parsley leaves and stems. In a small bowl, combine the hummus, remaining garlic, a drizzle of oil and S&P.
Plate your dish
Divide the hummus between your plates and spread out in a circular motion. Top with the vegetables and chicken. Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
