Protein Upgrade | Paleo: Honey-Mustard ORGANIC Chicken
with Roasted Broccoli, Cabbage & Almond Salad
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
A luscious coating of whole-grain mustard and honey (used sparingly in most paleo diets) gives these chicken breasts—certified organic, so they’re better for you and the environment—an extra special sheen. And a dose of apple cider vinegar and garlic rounds out the aromas beautifully. True to the Clean15 cooking approach, you’ll avoid carby sides in favour of a copious and crisp salad. Build it from shredded cabbage, along with florets of spiced, roasted broccoli and toasted almonds for crunch.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 150g Shredded cabbage
- 15ml Minced garlic
- 300g Broccoli florets
- 30ml Apple cider vinegar
- 30ml Whole-grain mustard
- 25g Almonds
- 7g Honey
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Almonds, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
4 g
Sodium
1020 mg
Total Carb
26 g
Sugars
9 g
Protein
39 g
Fibre
7 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Toast the almonds
Meanwhile, heat a medium, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 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 the remaining 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.
Make the sauce
Meanwhile, in a small bowl, combine the honey, mustard, garlic (start with ½), vinegar and S&P.
Coat the chicken
To the pan of chicken, add ½ the sauce and 1 tbsp water (double for 4 portions). Cook, spooning the sauce over, 1 to 2 min., until coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad & serve
In a large bowl, combine the remaining sauce, 2 tbsp oil (double for 4 portions) and S&P. Add the cabbage, broccoli and almonds; toss well. Divide the chicken and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
