Protein Upgrade | Paleo: Greek-Style ORGANIC Chicken
with Garlicky Demi-Glace & Roasted Veggie Salad
Cooking time
20 minutes
Servings
2/4
Calories
370 /serving
Want to spend the weekend on Mykonos? This signature spice blend has the right balance of oregano, dill and parsley to take you there. Season chicken breasts—certified organic, so they’re better for you and the environment—well before cooking them on the stovetop, and finishing them with a savoury sheen from garlic-spiked demi-glace. The side salad gets substance from oven-roasted zucchini and sweet pepper, tossed with fresh parsley, garlic and red wine vinegar. Hello taste buds, it’s party time in true paleo style!
We will send you:
- 2 Organic chicken breasts
- 15ml Minced garlic
- 1 Bunch of parsley
- 4 Heirloom zucchini
- 1 Sweet pepper
- 30ml Red wine vinegar
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Sulphites
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Large pan
Total Fat
20 g
Saturated Fat
3 g
Sodium
190 mg
Total Carb
17 g
Sugars
9 g
Protein
32 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven to 450°F. Roughly chop the parsley leaves and stems. Quarter the zucchini lengthwise; halve crosswise. Core and cut the sweet pepper lengthwise into ½ inch pieces.
Roast the vegetables
On a lined sheet pan, toss the zucchini and sweet pepper with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 12 to 14 min., until browned and tender.
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 plate and reserve the pan.
Make the sauce & coat the chicken
In the same pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the demi-glace and ½ cup water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until thickened. Return the chicken and cook, spooning the sauce over, 1 to 2 min., until coated.
Make the salad
In a medium bowl, combine the vegetables, parsley, vinegar (start with ½), remaining garlic, 1 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the chicken (slice beforehand if desired) and salad between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
