Protein Upgrade | Savoury ORGANIC Chicken Breasts
Honey-Dijon Roasted Veg & Pecan Salad
Cooking time
20 minutes
Servings
2/4
Calories
490 /serving
Starring hefty roasted veggies like Brussels sprouts and cauliflower florets, this hardy salad suits the season. It’s perfectly paleo when you drop in a handful of warm pecans. Combine all those textures with honey-Dijon vinaigrette, and then top with protein from seared organic chicken.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Cauliflower florets
- 200g Brussels sprouts
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Pecan halves
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Mustard • Pecans • Soy
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
30 g
Saturated Fat
4 g
Sodium
1220 mg
Total Carb
24 g
Sugars
10 g
Protein
35 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Cut the cauliflower into bite-size pieces.
Roast the vegetables & pecans
- On a lined sheet pan, toss the Brussels sprouts and cauliflower with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring and adding the pecans halfway, 14 to 16 min., until lightly browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with 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 before slicing.
Make the salad
- In a large bowl, combine the vegetables, pecans and vinaigrette.
Plate your dish
- Divide the chicken and salad between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
