Protein Upgrade | Paleo: ORGANIC Chicken with Sun-Dried Tomato Pan Sauce
Roasted Heirloom Zucchini & Sweet Pepper Salad
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
This sauce is boss! Cooked in the pan fond, it’s made with slices of tangy sun-dried tomatoes and a rich splash of chicken demi-glace. It thickens up nicely into a tasty coating for seared chicken breasts—certified organic, so they’re better for you and the environment. Complete your paleo spread with a hearty, warm and heart-warming salad of oven-roasted heirloom zucchini and sweet pepper zinged with savoury herbs, tossed with baby greens and dressed with white balsamic.
We will send you:
- 2 Organic chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Heirloom zucchini
- 1 Sweet pepper
- 30ml White balsamic vinegar
- 30g Sliced sun-dried tomatoes
- 12g Chicken demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
3 g
Sodium
1110 mg
Total Carb
21 g
Sugars
9 g
Protein
34 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the zucchini lengthwise; thinly slice crosswise. Core and medium-dice the sweet pepper.
Roast the vegetables
On a lined sheet pan, toss the zucchini and sweet pepper with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until softened and browned.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining 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.
Make the sauce & coat the chicken
Heat the same pan on medium-high. Add the tomatoes, demi-glace and ⅓ cup water (double for 4 portions). Cook, scraping up any browned bits, 30 sec. to 1 min. Reduce the heat to low and simmer, 1 to 2 min., until slightly thickened. Return the chicken; toss well.
Make the salad
In a large bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the baby greens, vegetables and S&P; toss well.
Plate your dish
Divide the salad between your plates. Top with the chicken (slice beforehand if desired) and spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
